Macaroni Salad With Sweet Pickles And Cheese
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 Measuring spoons set
- 1 Wooden spoon or spatula
Ingredients
- 2 cups elbow macaroni dry
- 1 tablespoon salt for pasta water
- 3 large eggs hard-boiled and chopped
- 1 cup cheddar cheese cut into small cubes
- 1 cup sweet pickles finely chopped
- 1/2 cup red bell pepper finely diced
- 1/2 cup celery finely diced
- 1/4 cup red onion finely minced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons sweet pickle juice
- 2 teaspoons yellow mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley optional; chopped
Instructions
- Bring a large pot of water to a rolling boil and season it with the tablespoon of salt.
- Add the elbow macaroni to the boiling water and cook until just al dente according to package directions, about 8 to 10 minutes.
- While the macaroni cooks, place the eggs in a small pot of cold water, bring to a boil, then simmer for 10 minutes and cool in cold water before peeling.
- Drain the cooked macaroni in a colander, rinse under cold water until completely cool, and shake off excess water.
- Peel and chop the hard-boiled eggs, then finely chop the sweet pickles, bell pepper, celery, red onion, and parsley.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, yellow mustard, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni, chopped eggs, cheddar cheese cubes, sweet pickles, bell pepper, celery, red onion, and parsley to the bowl with the dressing.
- Gently fold everything together with a wooden spoon or spatula until the macaroni and mix-ins are evenly coated with the dressing.
- Taste and adjust seasoning with additional salt, pepper, or pickle juice if desired.
- Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld before serving.
Notes
For best texture, be sure the macaroni is fully cooled and well-drained so the dressing doesn’t get watered down, and cut the cheese and vegetables into small, even pieces for a uniform bite. You can make this salad a day ahead (it often tastes better the next day); if it thickens too much in the fridge, loosen it with a spoonful of mayonnaise or a splash of pickle juice before serving. Adjust sweetness by adding a pinch more sugar or balancing with extra mustard, and feel free to swap cheddar for Colby Jack or add extras like diced ham or peas. Keep the salad chilled and avoid leaving it at room temperature for more than 2 hours for food safety.
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