To begin, cook macaroni according to the package directions. Once the macaroni is cooked, drain it and let it cool to room temperature. In the meantime, you can prepare the other ingredients.
Start by boiling 3 eggs until they are hard boiled. Once they're ready, peel them and chop them into small, bite-sized pieces.
Dice up 2 celery stalks, 1 bell pepper (choose your preferred color), and 1 shallot.
Prepare dressing, in a small bowl mix together ½ cup mayonnaise, ½ cup sour cream, and 1 tablespoon Dijon mustard until well combined. Add in 1 teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin, and mix until the spices are evenly distributed. Finally, add in 2 tablespoons lime juice and whisk the dressing until everything is combined.
Now it's time to put everything together! In a large bowl, combine the cooled macaroni with the chopped hard-boiled eggs, celery, bell pepper, and shallot. Pour the dressing over the top and stir everything together until the macaroni and vegetables are coated in the dressing.
To finish off the dish, sprinkle 2 tablespoons of chopped fresh cilantro on top of the finished salad. The cilantro adds a pop of freshness that pairs perfectly with the zesty, creamy dressing.
Notes
Firstly, make sure that you transfer the salad to an airtight container before placing it in the fridge, it's best to eat your leftover Southern macaroni salad within 3-4 days of making it.