Salad-e Makaroni Sard (سالاد ماکارونی سرد) — Persian Cold Pasta Salad

• 350 gDried short pasta (elbow macaroni or small shells) (Choose a small shape that holds sauce well)
• 14 gSalt (10 g for pasta water, 4 g for sauce and chicken seasoning)
• 350 gBoneless, skinless chicken breast (Poached and shredded; or use cooked chicken of choice)
• 1200 mlWater (For poaching the chicken)
• 2 gBlack pepper (Freshly ground, divided)
• 40 gUnsalted butter (For the cheese sauce)
• 18 gCornstarch (About 2 tablespoons; thickens the sauce for chilling)
• 450 mlWhole milk (Warm slightly for smoother sauce)
• 180 gCheddar cheese (Grated; sharp cheddar gives best flavor)
• 30 mlLemon juice (Freshly squeezed; adjust to taste)

Instructions

1. 1

   Poach the chicken: place chicken breast in a small pot with 1200 ml water, 2 g black pepper, and 4 g of the salt. Bring to a gentle simmer over medium heat, then reduce to low and cook 12–15 minutes until the thickest part reaches 74°C/165°F. Rest 10 minutes, then shred finely.

2. 2

   Cook the pasta: bring a large pot of water to a rolling boil (about 4 liters). Add 10 g salt, then stir in 350 g pasta. Boil until just tender (usually 7–9 minutes; follow package timing). Drain immediately and rinse under cold running water for 30–45 seconds to stop cooking and cool thoroughly.

3. 3

   Make the cheddar sauce: in a saucepan over medium heat, melt 40 g butter. Whisk 18 g cornstarch into the butter for 30 seconds until smooth and foamy. Slowly whisk in 450 ml milk. Cook 3–5 minutes, whisking constantly, until it thickens to a pourable custard consistency (about 85–90°C).

4. 4

   Melt in the cheese and season: reduce heat to low and add 180 g grated cheddar in 3 additions, whisking until fully melted and glossy each time. Add the remaining black pepper (about 1 g) and taste for salt; add up to 2 g more salt only if needed. Remove from heat and cool 10 minutes, stirring occasionally.

5. 5

   Combine and chill: in a large bowl, mix cooled pasta with shredded chicken. Pour the slightly cooled cheddar sauce over and fold gently for 1–2 minutes until evenly coated. Stir in 30 ml lemon juice. Cover and refrigerate at least 45 minutes (or up to 12 hours) so the sauce sets and flavors meld.

6. 6

   Serve: before serving, stir the salad well to loosen and redistribute the sauce. If it feels too thick after chilling, mix in 15–30 ml cold milk, 1 tablespoon at a time, until creamy again. Serve cold or cool (below 10°C/50°F) and keep refrigerated between servings for food safety.