F+W’s Classic Macaroni Salad

  • Classic Macaroni Salad

Ingredients

  • 1 lb. Flour + Water Foods elbow macaroni
  • 2 Tbsp. cider vinegar
  • ⅓ cup whole milk
  • 2 tsp. sugar, granulated (use 1 Tbsp. if you’re not using Kewpie brand mayo)
  • 2 ½ cup Kewpie mayo
  • 1 cup minced carrots
  • ½ cup minced red onions, soak in vinegar (*see note below)
  • 8 ea. hard boiled eggs, peeled and diced
  • 1 bunch scallions, sliced ⅛”
  • TT Kosher salt

Method

Step 1 (cooking and cooling the pasta): Bring 4 quarts of water to a boil in a 6 quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of kosher salt and add the Macaroni. Once the pasta is just slightly undercooked (about 9 minutes), strain and toss the pasta in the cider vinegar. Spread on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t stick together.


Step 2 (dressing the mac salad): In a large bowl, add the cooked macaroni along with the whole milk, sugar and ½ of the kewpie mayo. Refrigerate for 1 hour.

After an hour, the macaroni will have absorbed most of the dressing. To finish, dress the macaroni a second time in the remaining kewpie mayo, carrots, red onion, hard boiled egg and scallions. Season to taste with kosher salt and serve.

 

Download Recipe Here

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