How to make: Amish Macaroni Salad

Cook the 16 ounce box elbow macaroni in a large pot according to the directions on the box (until al dente, about 8-11 minutes).

While the pasta is cooking, cut the vegetables.

Remove the pasta from the stove. Drain the pasta under cold water to stop it from cooking. Transfer the drained pasta to a large bowl.

In a medium bowl add all the dressing ingredients: 1 cup mayonnaise, 3 Tablespoons white wine vinegar, 2 teaspoons Dijon mustard, 2 teaspoons white granulated sugar, 1 teaspoon coarse kosher salt, 1 teaspoon dill, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon red pepper flakes. Stir until fully combined then set aside.

Pour the prepared dressing over the cooled, cooked pasta and stir well.

Then add all 2 cups diced celery, 2 cups diced red bell pepper, 1 cup cubed cheddar cheese and 1/2 cup finely diced red onion.

Stir again until all the ingredients are fully coated with the dressing.

Serve immediately. Note: it will be creamiest if you serve immediately. The longer it sits, the macaroni will continue to soak up the dressing but if that is not a concern to you, you can cover and place into the refrigerator until ready to enjoy.

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