Macaroni and Cheese Salad
Creamy, tangy, and packed with vibrant crunch, this Macaroni and Cheese Salad is the perfect fusion of comfort food and fresh flavors! Combining tender elbow macaroni with cubes of sharp cheddar cheese, crisp red bell peppers, celery, and green onions, this recipe is bound together by a luscious dressing made from mayonnaise, sour cream, Dijon mustard, and a touch of apple cider vinegar for a zesty kick. A hint of sweetness from sugar and the boldness of black pepper elevate every bite. Ready in just 25 minutes and served chilled, it's a crowd-pleasing side dish ideal for summer barbecues, potlucks, or casual family dinners. Elevate your salad game with this irresistible macaroni salad that bursts with cheesy goodness and garden-fresh textures!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup sharp cheddar cheese
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 2 stalks celery stalks
- 3 stalks green onions
Instructions
Cook the elbow macaroni according to the package instructions in a large pot of salted boiling water. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the macaroni cools, dice the sharp cheddar cheese into small cubes and set aside.
In a large mixing bowl, whisk together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
Chop the red bell pepper into small dice, finely slice the celery stalks, and thinly slice the green onions. Add all the chopped vegetables to the mixing bowl with the dressing.
Fold in the cooled macaroni and the cubed cheddar cheese, ensuring that everything is evenly coated with the dressing. Be gentle to avoid breaking the macaroni.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle toss and garnish with additional green onions or cheese if desired. Serve chilled.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 25.7 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1037 mg | 80% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
