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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I have looked all over for a great macaroni salad; this one tops the cake! 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 |
3/4 teaspoon garlic powder |
1/2 teaspoon paprika |
1/2 teaspoon onion powder |
1/4 teaspoon ground white pepper |
1/4 teaspoon ground black pepper |
3 cups elbow macaroni |
1 1/2 cups mayonnaise |
1/2 cup sour cream |
1 (5 ounce) can evaporated milk |
1/2 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 |
1/2 cup finely chopped celery |
1/2 cup finely chopped carrots |
Directions:
1. Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
2. 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.
3. 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.
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