Ingredients:

  • 1 lb box Elbow Macaroni
  • 4 Large Eggs, hard-boiled, cooled, peeled, and diced
  • 1 cup Celery, finely diced
  • 1/4 cup Red Onion, finely diced
  • 1/2 cup Red Bell Pepper, finely diced
  • 1 1/2 cups Mayonnaise (full-fat)
  • 1/2 cup Granulated Sugar
  • 1/4 cup White Vinegar (distilled)
  • 1/4 cup Whole Milk
  • 1 Tbsp Yellow Mustard
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, aiming for just past al dente (slightly softer than you would for a hot dish).
  2. Rinse and Cool: Immediately drain the cooked pasta and rinse thoroughly under very cold water for 60 seconds. This stops the cooking process and removes excess starch. Set aside to drain fully.
  3. Prepare the Eggs and Vegetables: Dice the hard-boiled eggs, celery, red onion, and red bell pepper into very fine, uniform, pea-sized pieces. Set aside.
  4. Whisk the Wet Ingredients: In a medium bowl, combine the mayonnaise, granulated sugar, white vinegar, whole milk, and yellow mustard.
  5. Season the Dressing: Whisk vigorously until the sugar is mostly dissolved and the dressing is smooth. Season generously with salt and pepper. Taste the dressing; it should be distinctly sweet and tangy.
  6. Combine the Salad: Place the cooled macaroni, diced eggs, celery, onion, and bell pepper into the large mixing bowl.
  7. Dress the Salad: Pour the prepared dressing over the salad mixture. Gently fold the ingredients together until everything is uniformly coated.
  8. The Essential Chill: Cover the bowl tightly and refrigerate for a minimum of 2 hours, but preferably 4 hours. This chilling time is crucial for the flavors to meld and for the dressing to thicken.
  9. Final Adjustment: Just before serving, give the salad one last stir. Taste and adjust seasoning, adding a touch more salt or a splash of milk if the salad is too thick.