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Cheesy Cheddar and Macaroni Salad

A creamy and cheesy elbow macaroni salad, perfect for gatherings or as a light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups Elbow macaroni Substitute with any small pasta shape like shells or fusilli.
Dressing
  • 1 cup Mayonnaise Greek yogurt can be a healthier substitute.
  • 1/2 cup Sour cream Can be substituted with more mayo or omitted.
  • 1 tbsp Mustard Dijon can add a gourmet touch.
Salad Ingredients
  • 2 cups Cheddar cheese, shredded Use sharp for more flavor, or mix with other cheeses.
  • 1 cup Celery, chopped Also substitute with bell peppers or pickles.
  • 1/4 cup Green onion, chopped Chopped red onion can provide a bit more bite.
  • to taste Salt and pepper Essential for seasoning.
Optional Add-ins
  • Cooked bacon, peas, or hard-boiled eggs Optional for elevating the salad.

Method
 

Preparation
  1. In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool it down.
  2. In a large mixing bowl, combine mayonnaise, sour cream, and mustard. Stir until smooth and well-combined.
  3. Add the cooled macaroni, cheese, celery, green onion, salt, and pepper to the dressing. Gently fold everything together until the pasta is evenly coated.
Final Steps
  1. Give your salad a taste and adjust the seasoning as needed. Add more mustard or vinegar for extra zing if desired.
  2. Cover the macaroni salad and let it chill in the fridge for at least 30 minutes to let the flavors meld.
  3. Enjoy it chilled, adding extra cheese or green onions on top before serving.

Notes

For best flavor, chill before serving. Store leftovers in an airtight container for up to 3 days. Avoid freezing to prevent separation.