The Worlds Best Macaroni and Cheese Salad
Creamy, tangy, and packed with irresistible texture, "The World’s Best Macaroni and Cheese Salad" is the ultimate crowd-pleaser for potlucks, barbecues, or easy weeknight dinners. This classic pasta salad recipe combines tender elbow macaroni with sharp cheddar cheese, crunchy red bell peppers, celery, and red onion, all enveloped in a zesty, velvety dressing made with mayonnaise, sour cream, and a touch of mustard for a flavor-packed kick. Sweet pickle relish and apple cider vinegar add a delightful balance of sweetness and tang, while a sprinkle of paprika and fresh parsley brings the perfect garnish. Ready in just 30 minutes (plus chill time), this easy macaroni salad is best served cold, making it a refreshing and satisfying addition to any meal. Perfect for SEO keywords like "best macaroni salad recipe," "easy side dishes," and "creamy pasta salad," this dish is sure to become your go-to!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup sharp cheddar cheese
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons yellow mustard
- 1 medium (diced) red bell pepper
- 2 (diced) celery stalks
- 0.5 medium (finely chopped) red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons (chopped) fresh parsley
Instructions
Cook the elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
While the macaroni is cooling, prepare the sauce. In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth.
Once the macaroni has cooled, stir it into the sauce mixture, ensuring all the pasta is well-coated.
Add the diced red bell pepper, celery, red onion, and sweet pickle relish to the pasta mixture. Stir until evenly combined.
Fold in the shredded sharp cheddar cheese gently, ensuring it’s well distributed throughout the salad.
Taste and adjust seasoning with additional salt or pepper if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, refrigerate for 3-4 hours.
Before serving, sprinkle the salad with freshly chopped parsley for garnish.
Serve cold as a side dish for your favorite meals or as a main course on its own.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 164 mg | 3% | |
*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.
