The Best Creamy Macaroni Salad

Simple and delicious.Thank you The Country Cook

1 cup chicken stock
1 pound of elbow macaroni
1 small green pepper, diced
1 small bag of radishes, trimmed and diced (about 1/2 cup)
1 small red onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, trimmed and chopped

Dressing:
2/3 cup mayonnaise
1/3 cup salad cream
the juice of two lemons
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
a small handful of chopped fresh flat leaf parsley

• Add the chicken stock to a pot of boiling water. 
• Add the macaroni and cook according to package directions until desired done-ness.
• Drain well. Rinse in cold water. 
• Drain again and then tip into a bowl. 
• Add all of the vegetables and stir together to combine. 
• Whisk together all of the dressing ingredients. Taste and adjust seasoning as desired. 
• Fold this dressing into the macaroni and vegetable mixture.
• Smooth over and cover. Chill for about 3 hours before serving. 
• Stir again just before serving. 
• If desired sprinkle with some more parsley.