Classic Creamy Macaroni Salad (Crowd-Favorite Style)
This old-school macaroni salad hits all the right notes—creamy, tangy, slightly sweet, and loaded with crunchy veggies. It’s a staple for cookouts, picnics, or meal prep, and the longer it chills, the better it gets. Bright, nostalgic, and endlessly scoopable, this salad is always the first to disappear from the table.
- Prep Time: 20 mins
- chill time: 4 hrs
- Cook Time: 10 mins
- Total Time: 4 hrs 30 mins
- Yield: 20 1x
Ingredients
8 cups uncooked elbow macaroni
2 cups mayonnaise
1 ⅓ cups white sugar (adjust to taste)
½ cup distilled white vinegar
5 tbsp yellow mustard
3 tsp salt
1 tsp ground black pepper
4 stalks celery, chopped
2 large onions, chopped
2 green bell peppers, seeded and chopped
½ cup grated carrot (optional)
4 tbsp chopped pimento peppers (optional)
Optional twist: ½ tsp smoked paprika or a splash of pickle juice for extra zip
Optional mix-in: chopped hard-boiled eggs or sweet relish for a Southern-style spin
Instructions
Cook pasta: Boil macaroni in salted water until al dente. Drain, rinse under cold water, and set aside to cool.
Mix dressing: In a large bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth and creamy.
Add veggies: Stir in celery, onion, bell pepper, carrot, and pimentos (if using).
Combine: Add cooled macaroni to the bowl and toss until everything is evenly coated.
Chill: Cover and refrigerate for at least 4 hours (or overnight) for flavors to meld.
Serve: Give it a quick stir before serving. Adjust seasoning if needed and top with a sprinkle of paprika or parsley for color.
Nutrition
- Calories: 310
- Sugar: 35g
- Sodium: 410mg
- Fat: 17g
- Protein: 5g