Classic Macaroni Salad
This classic Macaroni Salad recipe starts with macaroni, a mix of veggies all combined with a secret-ingredient creamy dressing!
A Southern Style Macaroni Salad
Over the years, as more and more people have made this recipe for Macaroni Salad, it has become one of the most loved and popular recipes on my site! It’s so simple but so delicious! I’ve loved it for many, many years because it’s actually my Mom’s macaroni salad recipe. There are a couple of ingredients that are unique to this recipe and I think what makes it stand out from others!
I have tried so many recipes looking for the best and this is it!! The chicken stock seemed so odd but totally worth trying. It was what has been missing in every other recipe! Thanks for sharing, this is my go to and so flexible.
– Michelle
Frequently Asked Questions
Sometimes when you go to serve your macaroni salad, you’ll notice that the noodles have absorbed a lot of the dressing. This happens and is totally normal. Some folks prefer it this way. But if you like your salad to be super creamy, all you need to do is mix up a small bowl of a bit of mayo and a little more chicken stock or milk. Whisk it together then stir into your macaroni salad. Give it a taste to make sure it has a good balance of salt and pepper, then serve.
For pasta salads I do. I want to rinse off any extra starch that might get in the way of my noodles soaking up that delicious dressing.
I always estimate about one cup per person. So if you are doubling this recipe or even tripling this recipe, you would want to use that estimation in helping you figure out how much to make and then add an additional 8 servings to be on the safe side. There’s always someone who will take more than one serving in a buffet setting.
I don’t recommend it. The mayonnaise in the sauce does not hold up well to freezing. When you go to thaw out the salad, the mayonnaise will separate and become pretty gross and you’ll also lose the creaminess.
Absolutely! It needs to be kept covered and refrigerated, of course. Also, use my above tips to add additional creaminess if you find your macaroni has soaked up a lot of the dressing.
If you have a pasta salad recipe that calls for just mayo, consider adding a touch of chicken stock to your dressing. It helps smooth out the mayo and keeps the salad from getting too “goopy” while adding a bit of extra flavor. You can also use milk instead of chicken stock but the chicken stock is going to give that aded flavor.
Pick your favorites and give them a try. If you’re looking for a variety of options to try, here’s a list of things my readers have said they like in their macaroni salad over the years:
– celery
– peas
– cucumbers
– tomatoes
Whatever your tastebuds enjoy. Add some cayenne pepper for a pop of heat. Try some garlic powder, onion powder, or fresh dill. Some folks really love to add a packet of ranch seasoning to their salads as well.
While not a seasoning per se, if you like some crunch, add some poppy seeds or celery seeds. Continuing on with more ideas to try, some grated parmesan cheese would be nice.
If you’ve added too much mayo or don’t quite like the consistency, you can thin it out a little by adding just a little more milk, chicken stock, or peppercorn Ranch.
Leftovers can be stored in an airtight, lidded container in the refrigerator for up to 4 days. I don’t suggest freezing this.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- elbow macaroni– other small pasta shapes can be used. Penne, rotini, bowties, or even small shells would all work.
- mayonnaise– I like to use Hellmans, Duke’s or JFG (which is a really good Tennessee brand). I’m not a fan at all of Miracle Whip dressing but if it is something you love, then go for it. I think Kewpie mayo would probably even work or any other type of mayonnaise substitute if that’s what you’d prefer.
- chicken stock– chicken stock and chicken broth are not the same thing. Chicken stock is much richer than broth and I suggest you use that. If you don’t have either of those, you can actually use milk instead. I think adding the additional liquid really adds to the creaminess. But chicken stock is still my go to – it just adds a nice pop of unexpected flavor. Once you’ve had it in your Macaroni Salad, you’ll never want to go without!
- green pepper– you can use red, orange, or yellow bell peppers.
- radishes– these are something that I think should be in pasta salad more often. Radishes have that really light peppery taste that enhances pasta salads so not sure why we don’t see it more. Don’t write them off.
- sweet onion – red or yellow onion. Some folks prefer red onion in pasta salads. I use a sweet onion (like Vidalia) but use what you prefer!
- salt and pepper – you could add other seasoning to this but I sometimes think simple really is best.
How To Make Classic Macaroni Salad
Prepare macaroni according to package directions. Drain macaroni well, and rinse with cold water until pasta has cooled. Meanwhile, in a large bowl, combine mayonnaise with chicken stock. Whisk together well and season with a bit of salt and pepper. I do enjoy about a tablespoon or so of freshly ground black pepper in this.Add in drained pasta along with green pepper, radishes and onion.
Stir well until combined. Cover with plastic wrap. Now, this next step is really important. You need to put it in the refrigerator and let it cool for at least 3 hours. This really helps the flavor come together and give the pasta a bit of time to soak up the mayonnaise mixture.
Craving More Recipes?
- BLT Macaroni Salad
- Amish Macaroni Salad
- Caesar Basil Pasta Salad
- Pasta Salad with Sweet Balsamic Dressing
- Taco Pasta Salad
- Orzo Pasta Salad
- Ruby Tuesday Pasta Salad
- Black Eyed Pea Salad
- Caprese Pasta Salad
- Chicken Macaroni Salad
- Tuna Macaroni Salad
- Creamy Cucumber Salad
Classic Macaroni Salad
Ingredients
- 16 ounce box macaroni
- 2 cups mayonnaise
- ¼ cup chicken stock
- salt and pepper (to taste)
- 1 green pepper, diced
- ½ cup radishes, diced
- ½ cup onion, diced (optional)
Instructions
- Prepare 16 ounce box macaroni according to package directions. Drain macaroni well and rinse with cold water until pasta has cooled.
- Meanwhile, in a large bowl, combine 2 cups mayonnaise with 1/4 cup chicken stock and salt and pepper, to taste (about a teaspoon of each to start).
- Add in drained pasta along with 1 green pepper, diced, 1/2 cup radishes, diced and 1/2 cup onion, diced.
- Stir well until combined. Give it a taste to see if you would like more seasoning.
- Cover with plastic wrap and store in refrigerator for at least 3 hours. Stir again before serving.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: June 2013
Updated photos & republished May 2026
I made this and it is delicious! I also add small chopped up various types of lunch meats. I add shredded mild Cheddar cheese and small strings of provolone cheese.
This is the best stuff ever
I look forward to trying this. My mom’s recipe uses celery and peas, but those are on my allergy list. I was miss those textures, so I’m excited to try different veggies for the flavors.
Made this for a BBQ and everyone loved it. Easy and yummy!
Usually do not rate until I try a recipe as noted first. Then I tweek to our taste buds. But this one sounds almost like Mom used to make. Never could get recipe since she added a “pinch” of this & a “dab” of that- which was never the same 2 times. Tried to get Pop’s Hamburgs In Sauce” once cause they were so yummy. Literally sat at counter top & wrote as he added stuff to make them. But alas – mine did not come out like his. For years after getting married I had to have a recipe to cook & Mom was surprised since most of her generation cooks never used them unless they had a new recipe or one different than she cooked. Just found your site today and spent several hours in very pleasant checking things out. Will be back – thanks for giving me a nudge to get back into cooking and baking. Husband will wonder what happened to me – chuckle.
This was SO flipping good!! Thank you, thank you!!
Did salad for yesterday’s supper myself & hubby said it was the best salad we ever had.i think it was the chicken stock mix with the mano is what but the flavour .never ever use chicken stock before until I seen this recipe.going to make this again for our b.b.q outing when my brother gets home.thanks for sharing
This made my day Pauline!! Thank you so much! It seems like such a small addition and you don’t think it would really add anything to the salad but it adds a certain depth of flavor that’s kinda hard to describe. So, so thrilled y’all loved it!!
I didn’t see an answer to the above question of is chicken broth the same as chicken stock?
Hi Amy. No it’s not. Chicken stock is much more rich than chicken broth.
Delicious! Only difference is I added diced celery and grated my radishes (because I often cut myself) I only used a few so I could introduce it to my picky eater.
Love hearing that Dolores! This is totally one of those salads you can tailor to your tastes. I sometimes add cucumber and tomatoes. I love the idea of celery! Thank you so much for coming back to comment!
Was wonderful – thank you! I just added some diced cucumber – no other changes.
Thanks so much for your mom’s mac salad recipe. I made it according to directions Sunday night for family gathering the next day. Everyone loved it! I’m finishing off the last of it today for lunch by adding a small can of tuna.
I just finished putting my macaroni salad in the fridge when I read about yours. Only difference is I added some chopped celery and cayenne pepper. When I serve it Saturday, I will garnish with celery and poppy seeds. I used rotini instead of elbow just to mix it up this time.
Loved your macaroni Salad recipe.
Hi Maureen! Thanks so much for coming back to let me know – yay!!
Instead of chicken stock, can vegetable stock be used?
MY HUSBAND DISLIKES MAYO SO i USE MIRCLE WHIP CAN i USE MIRCLE WHIP INSTEAD OF MAYO
Yes you can
Soooo happy I found this recipe!!! Our favorite macaroni salad and the only one I’ll make from now on!!! I think the addition of chicken stock really makes a difference!!
Woot! Woot! I’ll be sure to let my Mom read your comment. It will make her day!!!
Thank you for all the wonderful recipes you share with us. This was another winner!
Have a empty nest now. Just myself. One of my 3 children was soooooo picky, so I would have to cook according, a lot of times…dang it!
Now I am "free" to make anything I want… and I am enjoying it. Radishes….YES…I love them!!! Their going in next time. My Mom use to wash them and cut off ends and put them in a bowl on the dinner table. A sprinkle of salt…YUMMY. Same with sliced red onions and green peppers's. Looking forward to trying your recipes…Thank-you, Cindy
I make macaroni salad in some form all the time, and your recipe is quite similar to mine. I've never heard of adding radish, and probably wouldn't because I don't like them. Some things that I do different, is to add diced celery. I also thin my mayo, either with milk, or with some Marzetti's southern recipe sauce. I also like to throw in a little parmesan and dill for flavoring. Sometimes I will even add a dash of garlic powder. I probably don't make it the same way twice, LOL! But it always gets eaten, and I get a lot of compliments. I love your recipes!
I mix half mayo and half Miracle Whip and thin it out with peppercorn ranch. This really makes a very creamy and flavorful dressing.
Having this chilling in the fridge right now. Can't wait to eat it
I love to cook and have found your website to be a real jewel. I like that you have pictures that show each step. This is a great thing for a beginner cook and is even helpful for us older cooks.
I made this today as a lighter, out-of-the-potato-side-dish-rut to go with our burgers and beans tonight. My fiance' and I did some "quality control" sampling before I put it in the fridge to "schmiel" (as he says). Boy, was it a hit! The proportions of dressing to ingredients is spot on, and I agree, a tablespoon of fresh ground black pepper was perfect! Took me about 4 radishes to finally get the hang of dicing one, but I'll be ready for next time. And there WILL be a next time! Thanks again!
I like the idea of using chicken stock, since I don't like mayonaise.I use more chicken stock than mayo when I make chicken salad. And speaking of things that never taste like Momma's.I can never cook turnip greens like her. I do them the same way she did. but they never taste like hers . She passed a way 12 years ago and I still can't get them right. I'm the same way about my mil's sweet potato cobbler. I've just about got it right but not exactly
How many servings will this make? I need to make a salad for 12. Thanks!
The salad is great!! I have one question-is chicken broth the same as chicken stock? I ask this because I used chicken broth and it did not taste the same as when I first made the recipe.
Made this macaroni salad for the first time today and it is the best macaroni salad I have ever tasted! The chicken stock gives it a great flavor.
can't wait to try the chicken stock i have always just used milk, thanks for the tip!
I added shrimp to this recipe. Awesome.
I am going to try it, as I never judge a dish without tasting it.
I always put celery, cucumber, onion green pepper or red pepper for color. Thin mayo with little milk, but will try stock next time, also pinch of sugar in mayo. Love your receipes!
Radishes are such an underrated veggie. So easy to grow and if the kids grow it they will eat it. Will need to add radishes next time I make mac salad
I just seen this site today an have been strolling thur all your recipes for the last two hours cannot wait to start cooking tomorrow I love that you have print friendly I have copied them will surly be using them all in the days ahead Thank you so much for sharing all your great recipes!!!!
I just want to say thanks for your Recipes.they all look so good the only thing i tried so far is the butter dip biscuits and well they didnt come out to good but i think its something i did wrong lol.the flavor was good but they came out heavy not light and fluffy.but i will try again.I just wanted to thank you for your time you put in these recipes and you share them with all of us.I get tired of the same old things and can never come up with things just out of my head like that so here's to you for the extra brains thank you!!!!!
Tried Three Of Your Recipes Tonight….Crockpot Italian Beef….Mom's Macaroni Salad….3-Ingredient Lemon Crumb Bars……Everything Was a HUGE HIT!!!!…..Love The Flavor of Everything n How Easy To Prepare Everything Was!!!….I Think I Also Tried Your Crockpot Chicken Bacon n Cheese Casserole Last Weekend….It Was Very GOOD ALso!!!….Thanx So Much For Your Recipes n I Will Continue To Try MORE of THEM!!!!!!
Love macaroni salad! Have never used radishes or chicken stock. Can't wait to try 🙂
Have never made it with chicken stock, but will try it next time!
I like to throw some tuna fish in my macaroni salad (which I make like yours, except I have never put in the chicken stock) and I put chopped up cukes in it. The best ones to use are the little pickling cukes. Now, my Mother would always put Spam (cut up into cubes) into her macaroni salad.
Oh my goodness! Incredible article dude! Thanks, However
I am experiencing troubles with your RSS. I don't know why I cannot join it. Is there anybody else getting the same RSS problems? Anyone that knows the answer can you kindly respond? Thanx!!
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I have never seen radishes in pasta salad! I'm sure they give this a great crunch. We love them in my house so I will definitely be leaving them in. Can't wait to try this one. Made your mexican taco bake this past weekend and everyone raved. I'm still just scratching the surface on your site. The coca cola cake is next! Cheers, Elizabeth
I seriously think I may be eating that recipe right now. I went to a friend's party over the weekend and they sent us home with leftover pasta salad that looks / tastes like this recipe I think! 🙂
As a Southern girl myself -it is so nice to see that southern manners were still taught. Ladylike is not a word used very much anymore. Such a shame! Just an FYI this kind of salad tastes better with the macaroni warm when mixed and it will absorb the flavors better. Thanks for the recipe.
I also make Macaroni Salad very much like potato salad. But I'm not picky, I'll try most recipes at least once.
But as to the point about prefering the way Mom made foods, when my sister and I were about 9 and 10, we were invited to my mother's friend's hous for dinner when my mother was in the hospital for surgery. She went to a lot of work and made homemade biscuits. Even though we were raised bettter than that, my sister and I told her that her biscuits looked like cookies because they were so flat. I'm sure she wanted to smack us but didn't even respond. My mother would have been so disappointed in us for being so rude. We just preferred Mom's biscuits.
This is interesting as I have never seen or tasted this variation of macaroni salad but sure will be willing to give it a try. I have always made macaroni salad just the same as potato salad with the only difference being pasta instead of the diced potatoes. The basic edition would be hard cooked eggs, celery, pickle relish and onions with a mayo based dressing. Radishes and bell peppers have neve rbeen included in my experience. I wonder if this is a regional type deal as many recipes are.
Yum!! I love macaroni salad.
Just made this tonight. Put cubed cheese, celery, and red pepper in so far so good. Not sure if I can wait the 3 hours… Lol
This is a great summertime salad! I usually leave out the radishes because dh doesn't like them. Sometimes I even add imitation crab meat chunks and a bit of seasoning and serve as a light main course. Thanks for sharing, now I'm hungry for it! Diane
Adding drained, canned salmon and serving w/sliced tomatoes and crackers is a great hot-weather meal at our house!! Also, add celery salt to taste gives it a kick too!
My mom would thin the mayo with some milk – either way, I think thinning it out is a good idea.
Hello Brandie ,
I have been following your blog , made some awesome things from you , apple crescents , LOVE how you inspire…have been in Germany now for 6 months to settle up Family Estate and can not wait to get home to Montana to try more of your ideas !!
Keep up the good food !
Karin
My mom made this salad,too!The only difference is the chopped tomato she added to hers.Thanks for sharing your recipes!
Lisa Bryant