Grammy's Kitchen · Macaroni Salad · Macaroni Salad
One of 47 macaroni salad recipes we measured
from www.chelseasmessyapron.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 47.
| this recipe | typical | |
|---|---|---|
| fat | 20% | 26% |
| acid | 3% | 4% |
| sweetener | 2% | 2% |
| salt | 0% | 0% |
| dairy | 21% | 7% |
| aromatics | 15% | 10% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 368 g | 3 cups elbow pasta (or similar pasta variety, 13 ounces, see note 1) |
| Salt and pepper | |
| 152 g | 1-1/2 cups finely diced celery (3 large stalks) |
| 120 g | 1 large red bell pepper (finely diced) |
| 120 g | 3/4 cup thinly sliced green onions (1 bunch) |
| 192 g | 1-1/2 cups grated carrot (3 carrots) |
| 165 g | 3/4 cup mayo (like Best Foods/Hellman’s) |
| 172 g | 3/4 cup sour cream |
| 22 g | 1-1/2 tablespoons apple cider vinegar |
| 13 g | 1 tablespoon plus 1 teaspoon Dijon-style mustard |
| 12 g | 1 tablespoon plus 1 teaspoon granulated sugar |
| 4 g | 1-1/2 teaspoon garlic powder |
| 0 g | 1/8 teaspoon celery seed |
Method: 5 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.