Ingredients:

  • 16 oz dried elbow macaroni
  • 1 tbsp sea salt
  • 1.5 cups mayonnaise
  • 0.5 cup granulated sugar
  • 0.25 cup apple cider vinegar
  • 2 tbsp yellow mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup celery, finely diced
  • 0.5 cup red onion, finely minced
  • 0.5 cup green bell pepper, finely diced
  • 0.5 cup sweet pickle relish
  • 0.25 cup carrot, grated

Instructions:

  1. Boil the macaroni in a large stockpot of heavily salted water for 8 minutes until al dente.
  2. Drain the pasta in a fine-mesh colander and immediately rinse under high-pressure cold water for 60 seconds until the noodles are stone-cold. Shake vigorously to remove all excess water.
  3. In an extra-large mixing bowl, whisk together the mayonnaise, sugar, apple cider vinegar, yellow mustard, smoked paprika, salt, and black pepper until a smooth emulsion forms.
  4. Fold the finely diced celery, minced red onion, diced green pepper, sweet pickle relish, and grated carrot into the dressing.
  5. Add the cooled macaroni to the bowl and toss until every noodle is thoroughly coated in the dressing. Serve immediately or chill until ready for the BBQ.