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Loaded Macaroni Salad

Loaded Macaroni Salad

A creamy and hearty Loaded Macaroni Salad featuring crunchy vegetables, savory meats, and a balanced dressing that combines sweetness and tanginess, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 16 oz elbow macaroni (dried)
  • 1 cup diced cooked ham
  • 1 cup crumbled baco
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 1/2 cup diced red onio
  • 1 cup sharp cheddar cheese
  • 3 hard-boiled eggs
  • 1.5 cups mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • Yellow mustard to taste
  • Salt to taste
  • Pepper to taste
  • Paprika to taste
  • 1/4 cup fresh parsley or chives (chopped)

Method
 

  1. Cook the elbow macaroni in salted water until al dente, then drain and rinse with cold water.
  2. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, and yellow mustard. Season with salt, pepper, and paprika.
  3. Dice the ham, bell peppers, celery, and red onion. Peel and chop the hard-boiled eggs.
  4. In a large mixing bowl, combine the cooled macaroni, diced vegetables, ham, crumbled bacon, and cheese.
  5. Pour the dressing over the mixture and fold gently to combine. Add the hard-boiled eggs last to avoid breaking them.
  6. Cover and refrigerate for at least two hours before serving. Stir before serving and garnish with fresh parsley or chives.

Notes

Ensure to rinse the pasta thoroughly to prevent it from becoming sticky. For a gluten-free version, use gluten-free elbow macaroni. Adjust the dressing ingredients to taste.