Creamy Macaroni Salad

american american_region asian european french german korean russian side spicy sour savory umami hard fast

Prep

27 min

Cook

40 min

Total

67 min

Ingredients (17)

3 cups elbow macaroni g

1 teaspoon salt g

1 teaspoon dry mustard powder g

¾ teaspoon garlic powder g

½ teaspoon paprika g

½ teaspoon onion powder g

¼ teaspoon ground white pepper g

¼ teaspoon ground black pepper g

1 ½ cups mayonnaise g

1 (5 ounce) can evaporated milk g

½ cup sour cream g

½ cup finely chopped onion g

3 tablespoons finely chopped green bell pepper g

3 tablespoons finely chopped red bell pepper g

2 tablespoons finely chopped yellow bell pepper g

½ cup finely chopped celery g

½ cup finely chopped carrots g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

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.

While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.

Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.

Drain and rinse macaroni under cold water until cooled. Drain again.

Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.