The Best Macaroni Salad
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Today, on The Stay At Home Chef, I’m showing you how to make The Best Macaroni Salad. I am super picky when it comes to macaroni salad. It cannot too have much mayo in it, otherwise, it ruins the whole thing. It has to have the perfect balance of flavor, and this recipe is it. This is the perfect macaroni salad To start you’ll need to bring a large pot of salted water to a boil on the stove
Cook, a pound of elbow noodles according to the package directions Once they’re finished, cooking you’ll want to drain them and rinse them under cold water until they’re.
All cooled off. In the meantime, we’ll put together our little sauce for our salad or dressing. You’Ll need 1/2 cup of mayonnaise 1/4 cup of apple cider, vinegar, 2, tablespoons of sweet pickle, relish Then you’ll need 1 tablespoon of dijon mustard and I’m using stone ground dijon mustard. Today then, 2 tablespoons of sugar, 1 teaspoon of salt, 1/2, teaspoon of pepper and some fresh dill
Mix this all together. Now, if you don’t like the flavor of dill or you don’t have fresh dill, you can also use parsley in the same amount.
Just make sure you mince it up nice and small. Pour your cooked and cooled pasta into a large mixing bowl and then it’s time to add in all of our toppings. The first thing that I always add in is little small cubes of cheddar cheese.
I love this addition. If you don’t want to spend the time to cube it up, all small, you can also just add in shredded cheese, We’ll get that in a little pile here Then I also add in half of a diced red onion, and you want red onion, because it’s meant To be eaten raw and it’s such a pretty color And then 4 celery stalks that you dice up you want to have all of these a small dice so that they’re all just tiny bite sized pieces And then 1 cup of thawed frozen peas, 1 small diced red bell, pepper, it’s all just so colorful and pretty last.
We just need to toss on our dressing.Drizzle it all on and scrape the bowl and give this all a toss. This is the perfect macaroni salad, Not a lot of mayo and a whole lotta flavor Pop some plastic wrap on top and let it chill in the fridge for at least one hour before serving Thanks for watching. You can find the full written recipe in the video description.
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