Chef John’s Classic Macaroni Salad

Make Chef John’s Classic Macaroni Salad! This recipe features tender macaroni, crisp veggies, and a creamy, tangy dressing.

Scale

Here’s the complete list of ingredients, with precise measurements:

Dressing:

1 cup mayonnaise (Assuming this is the primary amount, not optional)

¼ cup white vinegar

2 tablespoons Dijon mustard

2 teaspoons kosher salt, or more to taste

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

1 tablespoon white sugar, or more to taste

1 cup finely diced celery

¾ cup diced red bell pepper

½ cup grated carrot

½ cup chopped green onions (white and light green parts only)

¼ cup diced jalapeño pepper (seeds removed for less heat)

¼ cup diced poblano pepper (seeds removed for less heat)

Macaroni:

1 (16 ounce) package uncooked elbow macaroni

1 tablespoon water (Optional, for finishing)

1 tablespoon mayonnaise (Optional, for finishing)

(Implied: Salt for pasta water)

These quantities yield a large batch (12 servings), perfect for gatherings.

Prep all vegetables finely before mixing the dressing

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Let’s create this classic macaroni salad:

1. Prepare the Dressing:

In a large mixing bowl, whisk together the 1 cup of mayonnaise, white vinegar, Dijon mustard, kosher salt, ground black pepper, and cayenne pepper until thoroughly blended and smooth.
Whisk in the white sugar until dissolved.
Stir in the finely diced celery, diced red bell pepper, grated carrot, chopped green onions, diced jalapeño pepper, and diced poblano pepper. Mix well to ensure all vegetables are coated with the dressing.
Cover the bowl and refrigerate the dressing until the macaroni is cooked and cooled (or for at least 30 minutes to allow flavors to meld).

2. Cook the Macaroni:

Bring a large pot of generously salted water to a rolling boil.
Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until tender yet still firm to the bite (al dente), about 8 minutes (or according to package directions). Do not overcook.
Drain the macaroni thoroughly in a colander. Do NOT rinse the pasta.

3. Cool the Macaroni (Crucial Step):

Let the drained macaroni sit in the colander for about 5 minutes, shaking it occasionally to help release steam and any excess moisture.
Pour the warm, drained macaroni into a separate large bowl (or the bowl you’ll mix the salad in, if the dressing bowl isn’t large enough). Toss the macaroni gently to separate the pieces and allow it to cool completely to room temperature, about 10 to 15 minutes. The macaroni should become slightly sticky as it cools – this helps the dressing adhere beautifully.

4. Combine Macaroni and Dressing:

Once the macaroni is cooled and sticky, pour the chilled dressing over it.
Stir gently but thoroughly until the macaroni and vegetables are evenly distributed and well coated with the dressing.

5. Chill to Meld Flavors (Essential!):

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
Refrigerate for at least 4 hours, or preferably overnight if possible. This crucial chilling time allows the macaroni to absorb the dressing and all the flavors to meld together beautifully.

6. Freshen and Serve (Optional):

Just before serving, give the macaroni salad a good stir.
If the salad seems a bit too thick or dry after chilling (as the pasta absorbs dressing), mix in the optional 1 tablespoon of water and 1 tablespoon of remaining mayonnaise to freshen it up and restore a creamier consistency. Stir well.
Serve chilled.

Patience during chilling makes all the difference

Find it online: https://cookupjoy.com/chef-johns-classic-macaroni-salad/