Ingredients:
• 2 cups elbow macaroni
• 1/2 cup diced celery 🥒
• 1/2 cup diced red bell pepper 🌶️
• 1/4 cup finely chopped red onion 🧅
• 1/4 cup shredded carrots 🥕
• 3 large hard-boiled eggs, chopped 🥚
• 1 cup mayonnaise 🥄
• 1/4 cup granulated sugar 🥄
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar
• 1/2 teaspoon celery seed
• Salt and black pepper to taste
Directions:
1. Cook the elbow macaroni in a large pot of salted water until al dente. Drain, rinse with cold water, and let cool.
2. In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, shredded carrots, and chopped eggs.
3. In a separate bowl, whisk together the mayonnaise, sugar, mustard, vinegar, celery seed, salt, and black pepper until smooth.
4. Pour the dressing over the macaroni mixture and toss until everything is evenly coated.
5. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
6. Serve chilled, garnished with a sprinkle of paprika or fresh parsley if desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 6 servings
