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### 👨🍳 Instructions
1. **Cook the pasta**
Bring a large pot of salted water to a boil. Cook the macaroni until al dente, according to package directions. Drain and rinse under cold water to stop the cooking and cool the pasta.
2. **Make the dressing**
In a large mixing bowl, whisk together the mayo, vinegar, mustard, sugar, garlic powder, salt, and pepper until smooth.
3. **Add the mix-ins**
Stir in the celery, carrot, bell pepper, onion, and chopped eggs (if using). Add the cooled macaroni and gently mix until everything is well coated.
4. **Chill before serving**
Cover the bowl and refrigerate for at least 1 hour before serving. This gives the flavors time to blend and makes the salad even tastier.
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### 🔁 Tips & Variations
* **Make it ahead**: This salad is even better the next day — perfect for parties or meal prep.
* **Customize it**: Add diced pickles, sweet relish, green peas, or even crumbled bacon for extra flavor.
* **Lighten it up**: Substitute half the mayo with Greek yogurt or use a lighter mayo alternative.
* **Add protein**: Stir in shredded chicken, diced ham, or tuna to turn it into a full meal.
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### 🧺 Perfect For:
* Cookouts & BBQs
* Holiday potlucks
* Weekday lunches
* Family dinners
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### Final Thoughts 🥄
This macaroni salad isn’t just a side — it’s the kind of dish that disappears fast and has people asking for the recipe. With its creamy dressing, crisp veggies, and nostalgic flavors, it truly earns its title as **The Best Macaroni Salad Recipe**.
Serve it chilled, pair it with grilled meats or sandwiches, and watch your guests (or your family) come back for seconds. Every time.
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Want it in printable format or with step-by-step photos? I can help with that too!
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