Macaroni Salad With Cheese

There’s something about a big bowl of macaroni salad—pale curls of pasta glistening in a creamy dressing, dotted with crisp celery, bright peppers, and specks of fresh herbs—that instantly says, “Relax, you’re taken care of.”

This is a cool, invigorating side dish that comes together quickly, perfect when you need something satisfying without turning on the oven for hours.

It’s ideal for busy weeknights, potluck planners, beginners in the kitchen, and anyone who loves make-ahead meals.

I still remember a summer afternoon when friends announced a surprise visit; I’d leftover pasta, a few crunchy vegetables, and pantry staples.

In less than 30 minutes, that simple macaroni salad turned a fridge of “nothing to eat” into a generous, crowd-pleasing spread.

It shines at backyard cookouts, Sunday suppers, easy entertaining, and grab-and-go lunches throughout the week.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor with plenty of cheesy, crunchy mix-ins
• Comes together quickly with simple, budget-friendly ingredients and tools
• Stays delicious made ahead, perfect for picnics, potlucks, and parties
• Pairs easily with grilled meats, sandwiches, or classic cookout favorites
• Offers flexible add-ins like pickles, herbs, or extra veggies to taste

Ingredients

• 2 cups elbow macaroni, dry — cook to al dente so it holds up after chilling
• 1 tablespoon salt, for pasta water — seasons the macaroni from the inside
• 1 cup cheddar cheese, shredded — sharp or medium; shred from a block if possible
• 1/2 cup mozzarella cheese, shredded — low‑moisture type melts less into the dressing
• 1/2 cup mayonnaise, full-fat — gives the creamiest, richest texture
• 1/4 cup sour cream — adds tang and lightens the mayo base
• 2 tablespoons yellow mustard — classic deli-style flavor booster
• 2 tablespoons apple cider vinegar — bright acidity to balance the richness
• 1 tablespoon granulated sugar — soft sweetness to round out the tang
• 1/2 teaspoon fine salt — adjust to taste after chilling
• 1/4 teaspoon ground black pepper — freshly ground has the best flavor
• 1/4 teaspoon garlic powder — subtle savory depth without raw garlic bite
• 1/4 teaspoon onion powder — enhances onion flavor throughout the salad
• 1/2 cup celery, finely diced — adds crunch and freshness
• 1/3 cup red bell pepper, finely diced — sweet flavor and color contrast
• 1/3 cup carrot, grated — mild sweetness and extra texture
• 1/4 cup red onion, finely minced — sharper bite that mellows as it rests
• 2 tablespoons dill pickles, finely chopped (optional) — adds briny, tangy pops
• 1 tablespoon fresh parsley, chopped (optional, for garnish) — sprinkle just before serving for color

Step-by-Step Method

Boil the Macaroni

Bring a large pot of water to a rolling boil. Stir in 1 tablespoon of salt to season the pasta. Add the dry elbow macaroni and cook according to the package instructions until al dente.

Stir occasionally to prevent sticking. Don’t overcook, as the pasta will soften more after chilling in the dressing.

Cool and Drain the Pasta

Pour the cooked macaroni into a colander and immediately rinse under cold running water. Toss gently as you rinse to cool all the pieces evenly.

Drain very well, shaking off excess water so the salad won’t become watery later.

Transfer the cooled pasta to a large mixing bowl and spread it out slightly to help it dry.

Mix the Creamy Dressing

In a small bowl, add the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder. Whisk until perfectly smooth and creamy, with no lumps.

Taste and adjust the seasoning if desired. Set this dressing aside while you prepare the cheese and vegetables.

Add Cheese to the Macaroni

Sprinkle the shredded cheddar cheese and shredded mozzarella cheese over the cooled macaroni in the large bowl. Use freshly shredded cheese if possible so it blends more smoothly into the salad.

Gently toss to distribute the cheese throughout the pasta, keeping the macaroni intact and not mashed.

Stir in Vegetables and Pickles

Add the finely diced celery, red bell pepper, grated carrot, and minced red onion to the macaroni and cheese mixture. If using, add the finely chopped dill pickles for extra tang and crunch.

Gently fold everything together so the vegetables are evenly dispersed, making sure every bite has some texture and color.

Combine with Dressing

Pour the prepared dressing evenly over the macaroni mixture. Use a rubber spatula or wooden spoon to fold the salad gently from the bottom up.

Coat all the pasta, cheese, and vegetables thoroughly with dressing. Avoid stirring too vigorously so the macaroni holds its shape and the salad stays light and creamy.

Chill and Finish the Salad

Taste and adjust with more salt and pepper if needed. Cover the bowl tightly with plastic wrap or transfer to an airtight container.

Refrigerate for at least 1 hour to let flavors meld and the dressing thicken. Before serving, stir again and add a bit of mayonnaise or vinegar if it seems dry. Garnish with fresh parsley.

Ingredient Swaps

• Use any short pasta (small shells, ditalini, cavatappi) if you don’t have elbow macaroni.
• Swap cheddar/mozzarella with Colby Jack, Monterey Jack, or any mild semi-hard cheese; for dairy-free, use vegan mayo and shredded plant-based cheese, and replace sour cream with plain dairy-free yogurt.
• Replace apple cider vinegar with white vinegar or lemon juice, and use sweet pickle relish instead of dill pickles if preferred.
• For a lighter version, use half Greek yogurt in place of mayonnaise and reduce the sugar or omit it entirely.

You Must Know

– Scale – For a crowd, safely double or triple by using a rimmed sheet pan to cool the drained pasta in a thin layer (about 1–2 inches deep) within 10–15 minutes; faster cooling reduces overcooking from residual heat and lowers time in the bacterial “danger zone” (40–140°F / 4–60°C).

Serving Tips

• Serve chilled in a large bowl, topped with fresh parsley for color.
• Pair with grilled chicken, burgers, hot dogs, or barbecue ribs at cookouts.
• Spoon into lettuce cups for a lighter, crisp serving option.
• Portion into small cups or ramekins for easy grab-and-go sides.
• Add sliced hard-boiled eggs on top for a heartier presentation.

Storage & Make-Ahead

Store macaroni salad in an airtight container in the fridge for up to 3–4 days.

It’s great to make a day ahead so the flavors deepen.

Stir before serving and loosen with a bit of mayo or milk if needed.

This salad doesn’t freeze well; the dressing can separate.

Reheating

Reheat small portions in the microwave at 50% power, stirring often.

For larger amounts, warm covered in a low oven or gently on the stovetop with a splash of milk or mayo.

Picnic and Potluck Traditions

Once you know how gently this macaroni salad warms up, it’s easy to picture it on a picnic table or potluck spread, nestled among grilled burgers, cold drinks, and crinkling paper plates.

I always slide the bowl into the center, the cheddar and mozzarella catching the light like confetti.

You crack the lid and that cool, tangy scent of mustard, vinegar, and sweet mayo drifts up, mixing with charcoal smoke and cut grass.

I love watching people “just take a spoonful” and then circle back, hunting for more of those crunchy celery bits and sharp red onion.

For potlucks, I chill it deep, then let it soften slightly on the drive, so every bite’s creamy, bright, and picnic-ready.

Final Thoughts

Give this macaroni salad with cheese a try and see how it fits into your next family meal, potluck, or picnic spread.

Don’t hesitate to tweak the mix-ins or seasoning to match your taste—this recipe is easy to customize and make your own.

Frequently Asked Questions

Can I Make This Macaroni Salad Without Mayonnaise or With a Lighter Substitute?

You can. I’d swap mayo for Greek yogurt or a half-yogurt, half-sour-cream mix. Taste the tang, bright and cool, then add a drizzle of olive oil for silkiness and a pinch more salt.

How Can I Adapt This Recipe for Gluten-Free or Dairy-Free Diets?

You can, and I’d guide you like this: swap in gluten‑free pasta, then use dairy‑free cheeses, vegan mayo, and coconut or oat‑based sour cream—still creamy, tangy, and bright, just gentler on your body.

Is It Safe to Freeze Macaroni Salad With Cheese, and How Does It Thaw?

It’s technically safe, but I wouldn’t freeze it—mayonnaise, cheese, and pasta thaw grainy, watery, and dull. You’d open the container to a split, weepy dressing and limp noodles instead of creamy, springy, picnic-bright salad.

What Proteins Pair Best if I Want to Turn This Into a Main Dish?

You’ll love grilled chicken, smoky bacon, or tender ham folded through; I’d also toss in crisp shrimp or flaked tuna. Each bite turns richer, saltier, more satisfying—like a picnic plate transformed into one big, comforting bowl.

How Do I Prevent the Cheese From Clumping Together in the Salad?

I keep cheese from clumping by cooling and drying the pasta completely, tossing warm, freshly shredded cheese with a teaspoon of oil, then folding it gently into the salad so it ribbons through like soft, salty confetti.