Macaroni Salad

Appearing at most potlucks and barbecues, macaroni salad is yet another classic in the Southern food repertoire. A cold, mayonnaise-based pasta salad, this dish is decadent to say the least. But often, it can be gloppy and bland. We’ve pumped up the tanginess by infusing the pasta with vinegar and adding crème fraîche the sauce. To achieve a silky texture, we call for adding heavy cream and milk just before serving. And don’t worry...the signature vegetal flavors of this salad still shine through. Enjoy!

Ingredients

16        ounces  elbow macaroni         

1/4 cup plus 2 1/2 teaspoons Morton kosher salt     

1/3       cup      white wine vinegar    

1 1/2    cups     mayonnaise    

1/2       cup      crème fraîche 

1/2       cup      milk    

1/8       cup      granulated sugar        

1/2       teaspoon          freshly ground black pepepr  

1/2       cup      finely diced celery     

1/2       cup      finely diced red bell pepper   

1/2       cup      finely diced green bell pepper 

1/2       cup      shredded carrots         

3/4       cup      heavy cream   

6          tablespoons     milk    

Method

1. Bring 6 quarts of water to a boil in a large pot. Add the pasta and one-quarter cup of salt to the water and stir. Boil the pasta until just beyond al-dente.             

2. Drain the cooked pasta, transfer it to a large bowl, and stir in the the vinegar. Cover the bowl with a clean kitchen towel and set aside until cooled completely.                

3. Whisk the mayonnaise, crème fraiche, one-half cup of milk, sugar, pepper, and remaining 2 1/2 teaspoons of salt together in a medium-sized bowl.                       

4. Add the mayonnaise sauce and the vegetables to the cooled pasta. Stir to combine, cover, and refridgerate overnight.                

5. When ready to serve, add the heavy cream and 6 tablespoons of milk and stir to combine.

Notes For Macaroni Salad

• Crème fraîche is a cultured cream originating from France. It’s like sour cream but has a milkier, richer flavor due to its higher fat content. It can be found in the artisan cheese case in most grocery stores. We recommend the Vermont Creamery brand.