Cook the elbow macaroni according to package instructions. Drain and cool.

In a bowl, combine mayonnaise, relish, sugar, mustard, vinegar, salt, garlic powder, and black pepper.

Mix in the cooled macaroni and the diced vegetables.

Finally, add the chopped hard-boiled egg and stir gently.

Whip the heavy cream until soft peaks form.

Fold it into the mayonnaise along with lemon juice and sugar.

Add diced apples, celery, and grapes.

Toss in the walnuts for a crunchy bite.

Mix the cooked elbow macaroni with chopped hard-boiled eggs.

In a separate bowl, combine the mayonnaise, mustard, kosher salt, and smoked paprika.

Pour this mixture over the pasta and stir in the diced onion and celery.

Toss together the iceberg lettuce, black olives, red onion, and tomatoes.

In another bowl, whisk together olive oil, white wine vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes.

Pour the dressing over the salad and mix well.

Add croutons and pepperoncini before serving.

In a skillet, melt salted butter and add the corn.

Cook until heated through.

Stir in cumin, chipotle chili powder, black pepper, salt, diced red onion, and cilantro.

Squeeze lime juice over the mixture and mix in Mexican crema and cotija cheese.

Add the jalapeño if desired.

In a large bowl, whisk together mayonnaise, sour cream, honey, apple cider vinegar, salt, and black pepper.

Add coleslaw mix and toss until well coated.

Stir in julienned apples, matchstick carrots, sliced green onions, dried cranberries, and slivered almonds.