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cheesy cold macaroni salad

Macaroni Salad with Cheese

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 rubber spatula or wooden spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1 cup cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup sour cream
  • 2 tablespoon yellow mustard
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon sugar granulated
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup celery finely diced
  • 1/3 cup red bell pepper finely diced
  • 1/3 cup carrot grated
  • 1/4 cup red onion finely minced
  • 2 tablespoon dill pickles optional; finely chopped
  • 1 tablespoon fresh parsley optional, for garnish; chopped

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the elbow macaroni to the boiling water and cook according to package directions until al dente.
  • Drain the macaroni in a colander and rinse under cold water until completely cool, then drain very well.
  • Transfer the cooled, well-drained macaroni to a large mixing bowl.
  • In a small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder until smooth.
  • Add the shredded cheddar cheese and shredded mozzarella cheese to the macaroni in the large bowl.
  • Add the celery, red bell pepper, grated carrot, red onion, and chopped dill pickles (if using) to the macaroni and cheese mixture.
  • Pour the dressing over the macaroni mixture and gently fold everything together with a spatula until evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld and the dressing to thicken slightly.
  • Before serving, stir the salad again, adding a splash of mayonnaise or a teaspoon of vinegar if it seems too thick or dry.
  • Garnish with chopped fresh parsley just before serving, if desired.

Notes

For best results, make sure the macaroni is fully cooled and well-drained to prevent a watery salad, and avoid overcooking it so it holds its shape and texture after chilling. Shred your own cheese if possible, as it blends more smoothly into the salad than pre-shredded cheese with anti-caking agents. The salad will firm up in the fridge, so you can loosen it with a bit of extra mayonnaise or a tablespoon of milk just before serving. This dish can be made a day ahead for deeper flavor, but add any fresh herbs right before serving to keep them vibrant. Keep the salad refrigerated at all times and discard any leftovers that have been at room temperature for more than 2 hours.
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