The Best Macaroni Salad
The Best Macaroni Salad recipe starts with macaroni noodles, peppers, onions and radishes and is mixed with a secret-ingredient creamy dressing!
A SOUTHERN STYLE MACARONI SALAD
Over the years, as more and more people have made this recipe for Macaroni Salad, it has become one of the most loved and popular recipes on my site! It’s so simple but so delicious! I’ve loved it for many, many years because it’s actually my Mom’s Macaroni Salad recipe! There are a couple of ingredients that are unique to this recipe and I think what makes it stand out from others. Trust me when I tell you that people will be begging for seconds!
I have tried so many recipes looking for the best and this is it!! The chicken stock seemed so odd but totally worth trying. It was what has been missing in every other recipe! Thanks for sharing, this is my go to and so flexible.
– Michelle
FREQUENTLY ASKED QUESTIONS:
Sometimes when you go to serve your macaroni salad, you’ll notice that the noodles have absorbed a lot of the dressing. This happens and is totally normal. Some folks prefer it this way. But if you like your salad to be super creamy, all you need to do is mix up a small bowl of a bit of mayo and a little more chicken stock or milk. Whisk it together then stir into your macaroni salad. Give it a taste to make sure it has a good balance of salt and pepper, then serve.
For pasta salads I do. I want to rinse off any extra starch that might get in the way of my noodles soaking up that delicious dressing.
I always estimate about one cup per person. So if you are doubling this recipe or even tripling this recipe, you would want to use that estimation in helping you figure out how much to make and then add an additional 8 servings to be on the safe side. There’s always someone who will take more than one serving in a buffet setting.
I don’t recommend it. The mayonnaise in the sauce does not hold up well to freezing. When you go to thaw out the salad, the mayonnaise will separate and become pretty gross and you’ll also lose the creaminess.
Absolutely! It needs to be kept covered and refrigerated, of course. Also, use my above tips to add additional creaminess if you find your macaroni has soaked up a lot of the dressing.
If you have a pasta salad recipe that calls for just mayo, consider adding a touch of chicken stock to your dressing. It helps smooth out the mayo and keeps the salad from getting too “goopy” while adding a bit of extra flavor. You can also use milk instead of chicken stock but the chicken stock is going to give that aded flavor.
Pick your favorites and give them a try. If you’re looking for a variety of options to try, here’s a list of things my readers have said they like in their macaroni salad over the years:
– celery
– peas
– cucumbers
– tomatoes
Whatever your tastebuds enjoy. Add some cayenne pepper for a pop of heat. Try some garlic powder, onion powder, or fresh dill.
While not a seasoning per se, if you like some crunch, add some poppy seeds or celery seeds. Continuing on with more ideas to try, some grated parmesan cheese would be nice.
If you’ve added too much mayo or don’t quite like the consistency, you can thin it out a little by adding just a little more milk, chicken stock, or peppercorn Ranch.
Leftovers can be stored in an airtight, lidded container in the refrigerator for up to 4 days. I don’t suggest freezing this.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- elbow macaroni– other small pasta shapes can be used. Penne, rotini, bowties, or even small shells would all work.
- mayonnaise– I like to use Hellmans, Duke’s or JFG (which is a really good Tennessee brand). I’m not a fan at all of Miracle Whip dressing but if it is something you love, then go for it. I think Kewpie mayo would probably even work or any other type of mayonnaise substitute if that’s what you’d prefer.
- chicken stock– chicken stock and chicken broth are not the same thing. Chicken stock is much richer than broth and I suggest you use that. If you don’t have either of those, you can actually use milk instead. I think adding the additional liquid really adds to the creaminess. But chicken stock is still my go to – it just adds a nice pop of unexpected flavor. Once you’ve had it in your Macaroni Salad, you’ll never want to go without!
- green pepper– you can use red, orange, or yellow bell peppers.
- radishes– these are something that I think should be in pasta salad more often. Radishes have that really light peppery taste that enhances pasta salads so not sure why we don’t see it more. Don’t write them off.
- sweet onion – red or yellow onion. Some folks prefer red onion in pasta salads. I use a sweet onion (like Vidalia) but use what you prefer!
- salt and pepper – you could add other seasoning to this but I sometimes think simple really is best.
HOW TO MAKE THE BEST MACARONI SALAD:
Prepare macaroni according to package directions. Drain macaroni well, and rinse with cold water until pasta has cooled. Meanwhile, in a large bowl, combine mayonnaise with chicken stock. Whisk together well and season with a bit of salt and pepper. I do enjoy about a tablespoon or so of freshly ground black pepper in this.Add in drained pasta along with green pepper, radishes and onion.
Stir well until combined. Cover with plastic wrap. Now, this next step is really important. You need to put it in the refrigerator and let it cool for at least 3 hours. This really helps the flavor come together and give the pasta a bit of time to soak up the mayonnaise mixture.
CRAVING MORE RECIPES?
- BLT Macaroni Salad
- Amish Macaroni Salad
- Caesar Basil Pasta Salad
- Pasta Salad with Sweet Balsamic Dressing
- Taco Pasta Salad
- Orzo Pasta Salad
- Ruby Tuesday Pasta Salad
- Black Eyed Pea Salad
- Caprese Pasta Salad
- Chicken Macaroni Salad
- Tuna Macaroni Salad
- Creamy Cucumber Salad
Originally published: June 2013
Updated photos & republished May 2024
The Best Macaroni Salad
Ingredients
- 16 ounce box macaroni
- 2 cups mayonnaise
- ¼ cup chicken stock
- salt and pepper to taste
- 1 green pepper, diced
- ½ cup radishes, diced
- ½ cup onion, diced (optional)
Instructions
- Prepare 16 ounce box macaroni according to package directions. Drain macaroni well and rinse with cold water until pasta has cooled.
- Meanwhile, in a large bowl, combine 2 cups mayonnaise with 1/4 cup chicken stock and salt and pepper, to taste (about a teaspoon of each to start).
- Add in drained pasta along with 1 green pepper, diced, 1/2 cup radishes, diced and 1/2 cup onion, diced.
- Stir well until combined. Give it a taste to see if you would like more seasoning.
- Cover with plastic wrap and store in refrigerator for at least 3 hours. Stir again before serving.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
thank you
I have tried so many recipes looking for the best and this is it!! The chicken stock seemed so odd but totally worth trying. It was what has been missing in every other recipe! Thanks for sharing, this is my go to and so flexible.
That makes me so happy Michelle! Thank you for taking a chance on it and I really do appreciate you taking the time to come back and comment!!