New York Times

Macaroni Salad

Macaroni salad, a cookout favorite, doesn’t take much to be great — just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; it can be chilled for up to 3 days and then served straight from the refrigerator. The only time macaroni has to be served hot is when it’s covered in mounds of cheese, like this Southern Macaroni and Cheese.