The Creamy Macaroni Salad That Will Have You Making It Every Single Week
Some recipes sneak up on you. You make them once thinking it’ll be a one-time thing, and before you know it, you’ve made the same dish four weeks in a row and you’re still not tired of it. That’s exactly what this creamy macaroni salad does to people. It’s rich, it’s satisfying, it’s loaded with flavor, and it has just enough crunch to keep every single bite interesting.
This isn’t the bland, watery macaroni salad you might remember from a disappointing picnic. This version is thick, creamy, and deeply seasoned, with shredded carrots and tangy pickles folded right into a luscious dressing that coats every piece of pasta perfectly. It’s the kind of dish that makes you go back for another bowl before you’ve even finished the first one.
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded carrots
- 1/2 cup dill pickles, finely chopped
- 1/4 cup pickle juice (from the jar)
- 1/2 cup shredded sharp cheddar cheese (optional but highly recommended)
- 2 tablespoons fresh parsley or chives, chopped (optional)
Method
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