I have never been a huge fan of macaroni salad. It's usually gloppy and overly sweet, and just... blah. But, there's something really appealing about a macaroni salad. I love elbow macaroni, and I love mayo-based salads, so I always knew that I could probably rescue this dish.
After doing some online research and some in-kitchen tinkering, I think we have a winner. This is based off of a recipe I found on All Recipes, but the additions and changes make it my own. Enjoy! (Note: this makes 10 VERY generous servings, so make sure you have plenty of guests, or are ready to eat macaroni salad every day for a week.)
Foodmomiac's Macaroni Salad
1 box elbow macaroni
1 cup mayonnaise
1/4 apple cider vinegar
1/4 cup turbinado sugar
2-1/2 tablespoons yellow mustard
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 sweet white onion, cut into 3-4 big chunks
2 stalks celery, cut into 3-4 big chunks
2 carrots, cut into 3-4 big chunks (you can use a handful of baby carrots if that's all you have on hand)
3 hard boiled eggs, diced
2 dill pickles, diced
Cook macaroni for eight minutes. Drain, rinse in cold water and set aside.
Mix together the mayo, vinegar, sugar, mustard, salt and pepper in a large bowl.
In a food processor, mince the onion, celery and carrots. (You can also just dice these finely on your own, but the food processor does a great job and is super fast.)
Add the veggies to the sauce in the bowl, along with the macaroni, eggs and pickles. Mix to combine, cover, and refrigerate for at least two hours (overnight is fine, and probably preferable!)