Take your taste buds on a road trip with this bold, creamy Guy Fieri-style macaroni salad!

– Elbow macaroni – 400 g 🍝

– Mayonnaise – 1 cup 🥣

– Sour cream – 1/2 cup 🥛

– Yellow mustard – 2 tbsp 🥄

– Apple cider vinegar – 2 tbsp 🍎

– Granulated sugar – 1 tbsp 🍬

– Celery stalks – 2, chopped 🥬

– Red onion – 1/2, finely chopped 🧅

– Dill pickles – 2, chopped 🥒

– Sharp cheddar cheese – 1 cup, shredded 🧀

– Hard‑boiled eggs – 3, chopped 🥚

– Salt – 1 tsp 🧂

– Black pepper – 1/2 tsp 🌶️

– Paprika – 1/2 tsp 🌶️

– Fresh parsley – 2 tbsp, chopped 🌿

1 Cook macaroni according to package directions until al dente; drain and rinse under cold water.

2 In a large bowl whisk mayonnaise, sour cream, mustard, vinegar and sugar until smooth.

3 Add cooled macaroni, celery, red onion, pickles, cheddar and eggs to the dressing; toss to combine.

4 Season with salt, pepper and paprika; mix well and taste to adjust seasoning.

5 Cover and chill at least 60 minutes to let flavors meld.

6 Garnish with chopped parsley and serve cold.