Step by step

Method

4 steps

1. 1

   Boil 12 oz elbow macaroni in well-salted water until just tender (al dente to soft — Southern style runs softer than Italian). Drain, rinse briefly under cool water, and shake dry. Dice 2–3 celery stalks, ½ small onion or a handful of scallions, and optional ½ red bell pepper and 2 hard-boiled eggs.

2. 2

   Whisk the dressing: ¾–1 cup mayonnaise, 1–2 tablespoons yellow mustard, 1–2 tablespoons sweet pickle relish or chopped pickles, 1 teaspoon sugar or a pinch, ½ teaspoon salt, ½ teaspoon black pepper, optional splash of pickle juice or cider vinegar, and a pinch of paprika or cayenne.

3. 3

   Fold pasta, veg, and eggs into the dressing until every noodle is coated. Taste — it should be creamy, a little tangy-sweet, and well seasoned. Chill at least 30 minutes (better 2 hours) so the flavors settle; stir and loosen with a spoonful of mayo if it tightens up.

4. 4

   Serve cold next to fried chicken, BBQ, or burgers. You want creamy Southern macaroni salad with a tangy-sweet bite — not dry pasta with a smear of mayo or a watery broken dressing.