Cheddar Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 rubber spatula or large spoon
- 1 Set of measuring cups
- 1 set of measuring spoons
Ingredients
- 8 ounce elbow macaroni uncooked
- 1 teaspoon salt for pasta water
- 1 cup cheddar cheese cubed
- 1/2 cup celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/4 cup red onion finely minced
- 1/4 cup dill pickles finely chopped
- 3/4 cup mayonnaise full-fat
- 1/4 cup sour cream full-fat
- 2 tablespoon yellow mustard prepared
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon fresh parsley optional; chopped
Instructions
- Bring a large pot of water to a boil, add 1 teaspoon of salt, then cook the elbow macaroni according to package directions until just al dente.
- Drain the macaroni in a colander, rinse under cold water until completely cool, and shake off excess water.
- Transfer the cooled, drained macaroni to a large mixing bowl and set aside.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, garlic powder, kosher salt, and black pepper until smooth and well combined.
- Add the cheddar cheese cubes, chopped celery, red bell pepper, red onion, and dill pickles to the macaroni in the large bowl.
- Pour the dressing over the macaroni mixture and gently fold everything together with a rubber spatula until evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl tightly and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill.
- Just before serving, stir the salad, sprinkle with chopped fresh parsley if using, and adjust the creaminess with a spoonful of mayonnaise or a splash of milk if it has thickened too much.
Notes
For best results, do not overcook the pasta, as slightly firm macaroni holds its shape and texture better after chilling; cut the cheddar into small, even cubes so you get a bit in every bite, and feel free to use sharp cheddar for a more pronounced flavor. Rinsing the pasta in cold water stops the cooking and removes excess starch, which helps prevent the salad from becoming gummy. This salad can be made a day ahead, but if you do, be prepared to loosen it before serving with a bit more mayo or a small splash of milk, since pasta absorbs dressing over time. Adjust the add-ins to your taste—extra pickles or a spoon of pickle juice boost tang, while a pinch of smoked paprika or cayenne adds a gentle kick.
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