Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 2 tablespoons Cajun seasoning
- 1 tablespoon Creole mustard
- 1/4 cup chopped green onions
Instructions
- Step 1: Cook macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
- Step 2: In a large bowl, whisk together mayonnaise, sour cream, Cajun seasoning, and Creole mustard until smooth.
- Step 3: Add the cooked macaroni, chopped celery, red bell pepper, and green onions to the bowl with the dressing.
- Step 4: Gently fold all ingredients together until the macaroni is evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Notes
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days, but remember the macaroni will continue to absorb the dressing over time.
- This salad is best served chilled and doesn't reheat well, so take it out of the fridge about 15 minutes before serving for optimal flavor and texture.
- Serve this creamy macaroni salad as a delicious side dish with grilled chicken, shrimp, or even alongside a hearty bowl of gumbo for a complete Cajun-inspired meal.
- For an extra kick of flavor, bloom the Cajun seasoning in a little olive oil over low heat before adding it to the dressing to release its aromatic oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American