Here’s a creamy, tangy, and cheesy Cheddar Macaroni Salad recipe that’s perfect for picnics, BBQs, or a side dish for any meal:
Ingredients (6–8 servings)
Salad:
- 3 cups elbow macaroni (uncooked)
- 1 ½ cups sharp cheddar cheese, shredded
- 1 cup celery, finely chopped
- 1 small red bell pepper, diced
- 1/2 small red onion, finely diced
- 1/2 cup pickles or sweet relish (optional)
- 2 hard-boiled eggs, chopped (optional)
Dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar or white vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- Salt and black pepper, to taste
Instructions
- Cook Pasta:
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and rinse under cold water to cool. - Prepare Dressing:
In a small bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth. - Mix Salad:
In a large bowl, combine cooked pasta, cheddar cheese, celery, bell pepper, onion, pickles, and chopped eggs (if using). - Add Dressing:
Pour the dressing over the salad and stir until everything is evenly coated. - Chill:
Cover and refrigerate for at least 1–2 hours before serving. This allows the flavors to meld. - Serve:
Garnish with extra shredded cheddar or chopped parsley if desired. Serve cold.
✅ Tips:
- For extra tang, add a splash of pickle juice to the dressing.
- Use sharp or extra-sharp cheddar for a bolder flavor.
- Can be made a day ahead—flavors improve after chilling overnight.
If you want, I can also give a lighter Greek yogurt version of this cheddar macaroni salad that’s creamy but healthier. Do you want me to do that?
