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Categories:
mayonnaise sour cream milk mustard lemon juice hot sauce Worcestershire sauce garlic macaroni apple cider vinegar celery shallots scallions kosher salt
Viewed: 22 - Published at: 4 years agoIngredients
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 3/4 cup whole milk
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon hot sauce, preferably Texas Pete
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar
- 1 rib celery, finely chopped
- 1/4 cup finely chopped shallots
- 4 scallions, finely sliced
- Kosher salt and freshly ground black pepper
Method
- Whisk together all ingredients in a medium bowl. Set aside.
- In a large pot of salted boiling water, cook pasta until very tender, about 15 minutes. Drain pasta and transfer to a large bowl. Add vinegar and stir until completely absorbed. Let pasta stand until cool, about 10 minutes.
- Add dressing and stir until well coated. Stir in celery, shallots, and scallions. Season with salt and pepper. Cover and chill in refrigerator for at least 1 hour before serving.
