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In a large pot, bring 3 quarts of water to a rolling boil. This amount of water ensures that the macaroni has enough space to cook evenly and prevents sticking.
Add 1 1/2 teaspoons of salt to the boiling water. Salt not only flavors the pasta but also helps the water boil at a higher temperature, which cooks the pasta more effectively.
Gradually add the dry elbow macaroni to the boiling water. Adding the pasta gradually helps maintain the boil and prevents the water temperature from dropping too quickly.
Return to a boil and cook the macaroni uncovered for 6-8 minutes. The exact time will depend on your desired texture, with 6 minutes for al dente (firm to the bite) and 8 minutes for a softer texture. Stir occasionally to prevent sticking.
Drain and Cool the Pasta:
Drain the cooked macaroni in a colander, ensuring that all the water is removed.
Rinse the macaroni with cold water. This step stops the cooking process, cools the pasta quickly, and removes excess starch that can make the salad gummy.
Drain the macaroni again thoroughly to ensure there is no excess water, which can dilute the dressing.
Combine the Ingredients:
In a medium bowl, combine the mayonnaise, finely chopped celery, finely chopped carrot, chopped hard-boiled egg, minced onion, sweet relish, dry ground mustard, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
Mix well until all ingredients are evenly distributed and the dressing is smooth and creamy. The mayonnaise acts as the binder, while the other ingredients contribute various flavors and textures.
Assemble the Salad:
Place the cooled macaroni in a large bowl. Pour the dressing mixture over the macaroni.
Toss well to ensure every piece of macaroni is coated with the creamy dressing. This step is crucial for flavor distribution.
Chill the Salad:
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