Here’s a classic Sweet Macaroni Salad recipe creamy, tangy, and just the right amount of sweetness. This dish is a staple at Southern cookouts, potlucks, and BBQs.
🥗 Sweet Macaroni Salad
🍽️ Servings: 6–8
⏱️ Prep Time: 20 min + chilling
Ingredients:
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2 cups elbow macaroni (uncooked)
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1 cup mayonnaise (Duke’s or Hellmann’s preferred)
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2–3 tbsp granulated sugar (adjust to taste)
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2 tbsp apple cider vinegar or white vinegar
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1 tbsp yellow mustard (optional for tang)
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 cup shredded carrots
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1/2 cup finely diced celery
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1/4 cup finely diced red bell pepper (optional)
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1/4 cup finely chopped red onion or sweet onion
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2 hard-boiled eggs, chopped (optional but traditional in Southern versions)
Instructions:
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Cook pasta: Boil macaroni according to package directions. Drain and rinse under cold water to stop cooking. Let it cool completely.
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Make dressing: In a large bowl, mix together mayonnaise, sugar, vinegar, mustard (if using), salt, and pepper until smooth.
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Add vegetables: Stir in carrots, celery, onions, bell peppers, and chopped eggs (if using).
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Combine with pasta: Add the cooled macaroni to the dressing and toss to combine. Make sure everything is coated evenly.
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Chill: Cover and refrigerate for at least 1 hour before serving. It gets even better after a few hours as the flavors meld.
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Taste and adjust: Before serving, stir and adjust sugar, salt, or vinegar if needed.
✅ Tips:
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Rinse the pasta well after boiling to prevent a sticky salad.
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Use a little milk (1–2 tbsp) if the salad is too thick after chilling.
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For a Hawaiian twist, you can add pineapple tidbits and chopped ham.
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Great for making a day ahead!