Name: Amish Macaroni Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (about 200 g); 3 hard-boiled eggs, chopped; 1/2 cup mayonnaise (120 ml); 2 tablespoons yellow mustard; 1/4 cup granulated sugar (50 g); 1/4 cup white vinegar (60 ml); 1/4 cup milk (60 ml); 1/2 cup celery, finely chopped; 1/2 cup red bell pepper, finely chopped; 1/4 cup onion, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon paprika

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I love making this Amish macaroni salad when I want something creamy, slightly sweet, and incredibly comforting. It’s one of those classic side dishes that always reminds me of simple, homemade meals and gatherings. Amish Macaroni Salad Recipe

Why You’ll Love This Recipe

I keep coming back to this recipe because it has the perfect balance of creamy, tangy, and sweet flavors. I enjoy how the dressing coats every piece of pasta, and the crunchy vegetables add a nice contrast. It’s easy to prepare ahead of time, and I find that it tastes even better after chilling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups elbow macaroni (about 200 g)
3 hard-boiled eggs, chopped
1/2 cup mayonnaise (120 ml)
2 tablespoons yellow mustard
1/4 cup granulated sugar (50 g)
1/4 cup white vinegar (60 ml)
1/4 cup milk (60 ml)
1/2 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 cup onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

Directions

I start by cooking the elbow macaroni in salted boiling water until tender, then I drain it and let it cool completely.

While the pasta cools, I prepare the dressing by mixing mayonnaise, yellow mustard, sugar, white vinegar, and milk in a large bowl until smooth and creamy.

I add the chopped eggs, celery, red bell pepper, and onion into the dressing and stir everything together.

Once the macaroni has cooled, I fold it into the mixture, making sure every piece is well coated. Then I season with salt, pepper, and paprika.

I cover the bowl and refrigerate the salad for at least 2 hours so the flavors can develop and the texture becomes perfectly creamy.

Before serving, I give it a quick stir and adjust the seasoning if needed.

Servings and timing

This recipe makes about 6 servings.

Prep time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Total time: about 2 hours 25 minutes

Variations

I sometimes add sweet pickle relish for extra tanginess and sweetness. When I want more crunch, I include shredded carrots or diced cucumbers. I also like adding a bit of Dijon mustard instead of yellow mustard for a slightly sharper flavor.

storage/reheating

I store this macaroni salad in an airtight container in the refrigerator for up to 4 days. I don’t reheat it since it’s best served cold, but I stir in a splash of milk if it thickens too much after chilling.

FAQs

Can I make this salad ahead of time?

I usually make it a day in advance because the flavors blend even better after sitting overnight.

Why is Amish macaroni salad sweet?

I add sugar to give it that signature sweet and tangy flavor that makes it unique.

Can I use a different type of pasta?

I sometimes use small shells or ditalini, and they work just as well.

How do I keep the salad from drying out?

I mix in a little milk or extra mayonnaise before serving if it seems dry.

Can I add protein to this salad?

I occasionally add shredded chicken to make it more filling.

Conclusion

I always enjoy making this Amish macaroni salad because it’s simple, flavorful, and perfect for any occasion. It’s a dependable recipe that brings a comforting, homemade touch to the table every time I serve it.