Description
I have looked all over for a great macaroni salad; this one is it! It’s easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.
Ingredients
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground black pepper
- 3 cups elbow macaroni
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 1 (5 ounce) can evaporated milk
- ½ cup finely chopped onion
- 3 tablespoons finely chopped green bell pepper
- 3 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped yellow bell pepper
- ½ cup finely chopped celery
- ½ cup finely chopped carrots
Instructions
- Mix salt
- dry mustard
- garlic powder
- paprika
- onion powder
- white pepper
- and black pepper in a small bowl.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally until cooked through but firm to the bite
- 8 minutes. Drain and rinse macaroni under cold water until cooled.
- Whisk mayonnaise
- sour cream
- and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni
- onion
- green
- red
- and yellow bell pepper
- celery
- and carrots into the dressing until thoroughly coated.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 12