Cook the eggs following this method. Cool and chop. Set aside.

Bring a large pot of water to boil under high heat. Once boiling, salt the water with a teaspoon of kosher salt. Add the pasta and cook just to al dente – the pasta should be a little firm to the bite.

While the water heats/the pasta cooks, in a large bowl, mix mayonnaise, sour cream, brown mustard, vinegar, celery, onion, pickles, bell pepper, celery salt, sugar, garlic powder and white pepper.

Pour the pasta into a colander and drain very well but DO NOT RINSE OR COOL.

Shake and toss the hot pasta to remove any traces of water. Use a few paper towels to blot the hot pasta to absorb any last drops of water.

Pour the drained, still hot pasta into the bowl with the mayonnaise mixture, along with the chopped hard-boiled eggs. Stir to combine.

Pour the warm macaroni mixture onto a sheet tray and place uncovered in the refrigerator for one hour to chill. The warm pasta will absorb some of the liquid in the mayonnaise mixture as it cools – making the mixture thick and creamy. As well, the flavors will meld together better while warm. (Don’t worry about adding something hot to mayonnaise since you’ll be cooling it down quickly on a flat sheet tray.)

After the pasta salad has chilled, use a rubber spatula and scrape the Maraconi Salad into a serving bowl.