Macaroni Salad Recipe
This is the best classic macaroni salad recipe with a creamy tangy dressing, crunchy veggies, cheddar cheese, and hard boiled eggs.
Servings: 8 servings
Calories: 377kcal
Ingredients
- 8 oz. uncooked macaroni pasta half of a 1 pound box
- 3 large hard boiled eggs
- 1 cup mayonnaise
- 1/2 cup milk
- 2 Tablespoons white vinegar
- 2 Tablespoons yellow mustard
- 1 Tablespoon granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup thinly sliced celery
- 1/2 cup grated carrots
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced green onion
Instructions
- Cook the pasta according to the package directions. Use a colander or mesh stainer to drain the water from the pasta. Run cold water over the cooked pasta in the colander for 1 minute.
- Cut the hard boiled eggs in half. Pop the yolks out into a large bowl and chop the egg whites.
- Mash the yolks with the back of a fork. Add the mayo, milk, vinegar, mustard, sugar, salt, and pepper. Whisk until well combined.
- Add the cooked and cooled pasta, chopped egg whites, celery, carrots, cheese, and green onions to the bowl. Stir until well combined.
- Cover and refrigerate for at least two hours. As the pasta rests in the refrigerator, it will soak up the dressing.
- Stir well before serving.
Video
Nutrition
Serving: 1/8th of the recipe | Calories: 377kcal | Carbohydrates: 25g | Protein: 9g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 525mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg