Creamy Macaroni Salad

I have looked all over for a great macaroni salad; this one is it! It’s easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.

INGRIDIENT

1 teaspoon salt

1 teaspoon dry mustard powder

¾ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon onion powder

¼ teaspoon ground white pepper

¼ teaspoon ground black pepper

3 cups elbow macaroni

1 ½ cups mayonnaise

½ cup sour cream

1 (5 ounce) can evaporated milk

½ cup finely chopped onion

3 tablespoons finely chopped green bell pepper

3 tablespoons finely chopped red bell pepper

2 tablespoons finely chopped yellow bell pepper

½ cup finely chopped celery

½ cup finely chopped carrots

DIRECTION

Step: 1

Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.

Step: 2

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. Drain and rinse macaroni under cold water until cooled.

Step: 3

Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.

NUTRITION FACT

Per Serving: 341 calories; protein 5.1g; carbohydrates 24g; fat 25.3g; cholesterol 18mg; sodium 377.4mg.

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