Macaroni Salad
Recipe by Nicole Thom-Arens
Makes 10 cups
Macaroni salad is a Midwestern classic served at picnics, weddings, and funerals. I much prefer a chilled macaroni salad to a chilled potato salad during the summer, and I like my sauce heavy on the mustard and my salad heavy on the carrots and celery. Macaroni salad is a simple staple, but it seems like everyone has a favorite. This is mine.
Ingredients:1 1/2 cups chopped celery1 cup chopped carrots1/2 pound uncooked elbow noodles1/2 cup mayonnaise 2 tablespoons mustard1 tablespoon sugar1 tablespoon milk1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/4 teaspoon black pepper
Instructions:1. Bring a large pot of water to a boil on the stovetop.2. Once the water has come to a boil, add a generous amount of salt then add the pasta. Give it a stir and reduce the heat to a simmer. Cook the pasta until it is tender.3. While the pasta cooks, peel and chop the carrots, and clean and chop the celery. 4. Make the sauce in a large bowl by combining the mayonnaise, mustard, sugar, milk, salt, and pepper. Whisk together until smooth.5. When the pasta is done, drain well. Allow to cool for about five minutes—I like to dress the pasta while it is still warm. 6. After the pasta has cooled a bit, add it along with the carrots and celery to the dressing. Toss until well combined. 7. Chill before serving.