1 cupmayonnaise 0.25 cupwhite vinegar 2 tbspmustard, dijon 2 tspsalt 0.5 tspground black pepper 0.125 tspcayenne powder 1 tbspsugar 1 cupceleryfinely diced 0.75 cupbell peppers, reddiced 0.5 cupcarrotsgrated 0.5 cupgreen onionschopped 0.25 cupjalapeño peppersdiced 0.25 cuppoblano peppersdiced 16 ozmacaroniuncooked

1. Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
2. Bring a large pot of well salted water to a boil.
3. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes.
4. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time.
5. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
6. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
7. Stir salad before serving.