Creamy Macaroni Salad

This is a classic and super Creamy Macaroni Salad Recipe! Filled with all the classic ingredients like macaroni pasta, hard boiled eggs, peppers, and tossed in an ultra creamy mayo-based sauce (with a few "secret" ingredients). This is always a guaranteed hit of a side dish for potlucks and gatherings.

Course Salad, Side Dish

Cuisine American

Keyword creamy macaroni salad, macaroni salad recipe

Prep Time 10

Cook Time 8

Fridge Time 2

Total Time 2 18

Servings

Calories 458kcal

Author Jessica - Together as Family

Ingredients

Macaroni Salad

3 cups dry elbow macaroni
4 hardboiled eggs roughly chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper

Creamy Dressing

1½ cups mayonnaise
1/4 cup sour cream
1/4 cup half & half
1/4 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

Instructions

Cook the elbow macaroni according to package instructions. When done, drain the pasta and run it under cold water. Set aside.
* Cook to al dente or whatever you prefer. I like mine a little softer than al dente, so I cook it for 1 minute longer. Be sure and add some salt to the boiling water so your pasta is not bland. I add 1 teaspoon of kosher salt.
In a small mixing bowl, combine all the creamy dressing ingredients and stir with a wire whisk until combined well. Set aside.
In a large mixing bowl, or use your serving bowl of choice, mix the cooked macaroni and creamy dressing together. Add in the chopped hardboiled eggs and bell peppers. Stir to combine well.
Cover the bowl with a lid or plastic wrap and let refrigerate for at least 2 hours before serving.
* It can be served right away but it's best served after it has refrigerated. This allows time for the flavors to develop and for the macaroni to absorb the creamy dressing.

Notes

Serving Size : When served as a side dish, I can get 10 servings out of this salad. Especially when it's served with other side dishes (like at a potluck). If the servings are larger, then plan on 8 servings.

Kosher Salt : This recipe has been tested and made with kosher salt. If using table salt (regular iodized salt) start at ½ teaspoon and add from there. Table salt is a finer salt which means more can fit in the measuring spoon.

Salt Pasta Water : This is so important! Especially in pasta salads where the pasta is the star of the show. Add salt to the boiling water along with the pasta. I use 1 teaspoon kosher salt.

Gluten Free : Use a gluten free macaroni pasta in this recipe.

Full Fat Products : For the best taste and creamy texture, use full fat mayonnaise and sour cream in this recipe.

Leftovers : Leftovers will keep well in the fridge for up to 4 days. You might find that leftovers are dry, if that's the case, add some half and half or additional mayo to the salad until it's to your liking. Or sometimes, if you just give it a good stir, it will get creamy again.

Nutrition