Boil the noodles according to the package instructions. If using the Instant Pot to cook the noodles, open the lid and add the water and olive oil to the steel inner pot. Use a spoon to stir the macaroni to ensure the noodles are submerged in the liquid. Close the Instant Pot lid (make sure the valve is up—in the position for sealing) and pressure cook on high for 3 minutes.

While the macaroni is cooking, shred the carrots and dice the celery and onion with a chef's knife or food processor.

Set the finished vegetables aside.

If using the stovetop, remove the pot from the stovetop. For the Instant Pot: When the macaroni cooking time finishes, allow a natural pressure release for 5 minutes. Then, open the Instant Pot lid, move the valve to 'venting,' and manually release any remaining pressure, if applicable. Stir the macaroni to loosen any clumps.

Use a colander to drain the water.

Then, pour the cooked pasta into a large bowl.

Add the set-aside shredded carrots and the diced celery and onion to the bowl with the noodles.

Sprinkle in the sugar, dill, thyme, cayenne pepper, celery salt, and black pepper.

Add the mayonnaise and mustard to the pasta mixture.

Stir and fold the ingredients into each other until thoroughly combined.

Serve Black folks soul food macaroni salad right away. For cold macaroni salad, place it in the refrigerator for at least an hour before serving. Then serve and enjoy!