Chef John's Classic Macaroni Salad Recipe

This recipe yields 12 servings. Ingredient amounts are adjustable, but cooking times remain consistent.

• 1 cup mayonnaise (optional)
• cup white vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt, or to taste
• teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 tablespoon white sugar, or more to taste
• 1 cup finely diced celery
• cup diced red bell pepper
• cup grated carrot
• cup chopped green onions (white and light parts)
• cup diced jalapeo pepper
• cup diced poblano pepper
• 1 (16 ounce) package uncooked elbow macaroni
• 1 tablespoon water (optional)
• 1 tablespoon mayonnaise (optional, for refreshing before serving)

Step 1: In a medium bowl, whisk together 1 cup mayonnaise, white vinegar, Dijon mustard, salt, black pepper, and cayenne until smooth. Add sugar and whisk until fully blended.

Step 2: Fold in celery, red bell pepper, carrot, green onions, jalapeo, and poblano peppers into the dressing. Cover and refrigerate while preparing the macaroni.

Step 3: Bring a large pot of generously salted water to a boil. Add elbow macaroni and cook, stirring occasionally, until tender but firm, about 8 minutes.

Step 4: Drain the macaroni in a colander for approximately 5 minutes, gently shaking to release excess water. Do not rinse.

Step 5: Transfer the macaroni to a large bowl and toss to separate. Let cool to room temperature for 10-15 minutes; macaroni should feel slightly sticky.

Step 6: Stir the prepared vegetable dressing into the cooled macaroni until evenly distributed. Cover the bowl and refrigerate for 4 hours or overnight to allow flavors to meld.

Step 7: Before serving, stir the salad and add 1 tablespoon water and remaining 1 tablespoon mayonnaise if needed to refresh the dressing. Mix well and serve chilled.

• Calories: 295
• Fat: 16g (21% DV)
• Saturated Fat: 2g (12% DV)
• Cholesterol: 7mg (2% DV)
• Sodium: 508mg (22% DV)
• Carbohydrates: 32g (12% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 3g
• Protein: 5g (11% DV)
• Vitamin C: 17mg (19% DV)
• Calcium: 19mg (1% DV)
• Iron: 2mg (8% DV)
• Potassium: 170mg (4% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary depending on ingredient sources. Consult a doctor or registered dietitian if following a medically restrictive diet.