Alton Brown Macaroni Salad

This delicious and creamy macaroni salad by Alton Brown is the perfect side dish for picnics, barbecues, or quick lunches. It’s easy to make, packed with smoky ham, crunchy veggies, and a tangy, slightly sweet dressing. You can customize it with pantry staples, making it a versatile, crowd-pleasing favorite that tastes even better the next day!

Recipe Ingredients:

• 8 ounces dried elbow macaroni
• 2 tablespoons +1/2 teaspoon kosher salt, divided
• 1 teaspoon neutral oil
• 1 cup mayonnaise
• 1 teaspoon spicy brown mustard
• 2 tablespoons rice wine vinegar
• 3 tablespoons sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper, plus extra for serving
• 1/3 cup finely diced sweet onion
• 1/3 cup finely diced green bell pepper
• 1/3 cup finely diced celery
• 4 ounces smoked ham, 1/4-inch dice
• 1/3 cup frozen peas
• 2 tablespoons chopped parsley
• 2 tablespoons chopped dill

How To Make Macaroni Salad?

1. Cook the pasta: In a 2-quart saucepan, combine the pasta with 1 tbsp salt and add enough cold water to cover it by ½ inch (1.25 cm) (about 710ml / 3 cups). Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and maintain a steady simmer. Cook until al dente, about 8-9 minutes, then drain in a colander.
2. Cool the pasta: Transfer the pasta to a large bowl and stir in 1 tsp neutral oil to prevent sticking. Set aside to cool.
3. Make the dressing: In a mixing bowl, whisk together mayonnaise, mustard, rice wine vinegar, sugar, onion powder, garlic powder, black pepper, and remaining salt until smooth.
4. Combine the ingredients: Stir in the onion, green bell pepper, celery, ham, and frozen peas until evenly distributed.
5. Mix and chill: Fold the cooled pasta into the dressing mixture along with the parsley and dill. Mix thoroughly until everything is well coated.
6. Refrigerate and serve: Cover and refrigerate for at least 2 hours (preferably overnight) before serving. Just before serving, grind some fresh black pepper on top for extra flavor.

Recipe Tips:

• Cook pasta just right: Boil the macaroni until al dente so it stays firm and doesn’t turn mushy when mixed with the dressing. Rinse with cold water to stop the cooking process quickly.
• Chill for the best flavor: Let the salad sit in the fridge for at least 2 hours, or better yet, overnight. This helps the flavors blend and makes the salad taste even better.
• Dice ingredients evenly: Cut the ham, onion, bell pepper, and celery into small, even pieces so every bite has a perfect balance of flavors and textures.
• Use full-fat mayonnaise: For the creamiest texture and best taste, go for real, full-fat mayo instead of low-fat versions, which can make the dressing watery.
• Add the peas last: Mix in the frozen peas just before refrigerating so they stay bright and slightly firm, adding a nice pop of sweetness to the salad.

How To Store & Reheat Leftovers?

Let the leftover macaroni salad cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days. Stir well before serving, as the dressing may thicken over time.

Nutrition Facts

• Calories: 400
• Total Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 800mg
• Potassium: 200mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 10g

Check out More Recipes:

• Alton Brown Black Bean Salad
• Alton Brown Turkey Salad
• Pioneer Woman​ Ham Salad