Chef John's Classic Macaroni Salad

Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.

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Total Time
40mins
Prep 15 mins
Cook 25 mins
Ingredients
8-12
  1. 1 cup mayonnaise 1/4 cup white vinegar 2 tablespoons Dijon mustard 2 teaspoons kosher salt .
  2. or more to taste 1/2 teaspoon ground black pepper 1/8 teaspoon cayenne pepper 1 tablespoon white sugar .
  3. or more to taste 1 cup finely diced celery Not what you meant? .
  4. 1/2 cup grated carrot 1/2 cup chopped green onions .
  5. white and light parts 1/4 cup diced jalapeno pepper 1/4 cup diced poblano pepper 1 (16 ounce) package uncooked elbow macaroni 1 tablespoon mayonnaise (optional) Not what you meant? .
Directions
  1. Whisk 1 cup mayonnaise .
  2. vinegar .
  3. Dijon mustard .
  4. salt .
  5. black pepper .
  6. and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery .
  7. red bell pepper .
  8. carrot .
  9. onions .
  10. and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress. .
  11. Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water .
  12. stirring occasionally until cooked through .
  13. 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes .
  14. shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky. .
  15. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or .
  16. ideally .
  17. overnight to allow dressing to absorb into the macaroni. .
  18. Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look. .
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