Macaroni Salad

2 cups elbow macaroni, uncooked: Elbow macaroni is the classic choice for macaroni salad, providing the perfect shape and texture to hold the creamy dressing and mix-ins.
1 cup mayonnaise: Mayonnaise forms the base of the creamy dressing, binding all the ingredients together while adding a rich flavor.
1/2 cup finely chopped celery: Celery adds a delightful crunch and a subtle freshness that balances the creaminess of the mayonnaise.
1/3 cup finely chopped carrot: Carrots bring a slight sweetness and vibrant color to the salad, enhancing its visual appeal and flavor.
1 hard-boiled egg, chopped: The hard-boiled egg adds a layer of protein and a rich, creamy texture to the salad.
1/4 cup finely minced onion, I use dehydrated onion: Onions contribute a sharp, pungent flavor. Using dehydrated onions can soften the intensity, making the flavor more mellow and blending seamlessly with the other ingredients.
2 tablespoons sweet relish: Sweet relish adds a tangy and sweet dimension, cutting through the richness of the mayonnaise and adding depth to the flavor profile.
3/4 teaspoon dry ground mustard: Ground mustard adds a subtle kick and a bit of warmth to the dressing.
1/4 teaspoon salt: Enhances the overall flavor of the salad, making each ingredient taste more vibrant.
1/8 teaspoon ground black pepper: Adds a hint of spice and balances the sweetness from the relish.
1 dash paprika: Paprika adds a touch of color and a mild, smoky flavor.
For Cooking the Pasta:
3 quarts water
1 1/2 teaspoons salt
How to Make Classic Macaroni Salad
Prepare the Macaroni: