How to Make Creamy Macaroni Salad - Classic Appetizers
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The simple complexity of macaroni salad always eluded me. A staple at all Texan delis and potlucks, this seemingly simple salad was the first dish that I had ever made for a party. I remember thinking naively, 'how hard can it be? all it requires is mixing macaroni and mayonnaise, no stress'. And that's exactly what I did. But what that resulted in, was chewy (almost raw) sticky macaroni balled up in one corner of the tray and a runny mayo dressing puddled at the other end - a crummy visual depiction of the parted red sea. The best compliments that night, were smiles as bland as the salad.
But bad as the salad was, it dished out a good life lesson - simple doesn't mean easy. Macaroni salad isn't very difficult at all, but a hurried mayo-macaroni mix ends up being monotonously bland with the dressing hardly seeping into the pasta (What wine goes well with pasta?). Over time, and several okayish macaroni salads (What wine goes well with salads?) later, I learned and adapted into this recipe, a few minor but transforms-the-dish tricks.
As the weather turns picnic-perfect, it's a great time for macaroni salad. And if you're planning on macaroni salad, don't make the same mistake I did. Instead, invest a few more minutes and transform the ubiquitous mayo-macaroni mix into a creamy summer delight. Pair them with these gorgeous fall-off-the-bone BBQ ribs and cook up some warm summer memories.
Why Should You Boil Macaroni Until Soft?
Cooking macaroni beyond al dente, until soft (tender to press) will allow it to absorb the dressing better, and season every bite of the salad with a mildly pungent, cheesy creaminess. Also, the springy texture of soft macaroni complements the crunchiness of farm-fresh carrots and celery (how long does celery last?).
Making Macaroni Salad
Make the Dressing
In a small bowl take mayonnaise, full-fat cream (how long does cream last?), and Dijon mustard. Mix until well blended and keep aside.
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Cook the Pasta
Bring a large saucepan of well-salted water to a boil over high heat. Add elbow macaroni and cook until tender (around 15 minutes). Drain the pasta into a colander and instantly place the colander into a bowl of ice water, to shock the pasta and stop the cooking process. Keep for a minute, and then remove and allow the pasta to sit and drain for 5 minutes.
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Assemble Macaroni Salad
Take macaroni in a large serving bowl, add dressing and chopped vegetables. Using a spatula, mix and fold the dressing into the salad.
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Macaroni salad tastes best when served cold, especially if you're making them for summer BBQs or cookouts. So, refrigerate for at least two hours and serve. While serving, remove small quantities of the salad in a serving dish and let the rest remain cool in the refrigerator.
Classic Creamy Macaroni Salad
Ingredients
- 1 ½ cups of cooked elbow macaroni
- 3 tbsp. of mayonnaise
- 3 tbsp. of whole cream
- 1 carrot, diced into small bite-sized pieces
- 2 celery sticks, finely chopped
- 2-3 sprigs of spring onion, finely chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1 to 1 ½ tsps. Dijon mustard
Instructions
- Mix whole cream, mayo, and mustard in a bowl and let it rest.
- Heat up water in a large pan, add salt and allow the water to come to a boil. Add the macaroni into the boiling water and cook until tender (around 15-18 mins). Once cooked, drain the pasta and allow it to cool.
- Pour dressing over the cooled macaroni and mix and fold until it is well coated with the dressing. Stir in the veggies and give it another good mix. Sprinkle with salt and pepper and refrigerate before serving.
- Refrigerate and store in a sealed container for up to 5 days.
Nutrition Facts
Calories
426Fat
18 gSat. Fat
3 gCarbs
58 gFiber
3 gNet carbs
55Sugar
16 gProtein
8 gSodium
546 mgCholesterol
9 g
