Name: Cheddar Sour Cream Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 pound elbow macaroni; 2 cups sharp cheddar cheese, cubed; 1 cup sour cream; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon sugar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/2 cup red onion, finely diced; 1/2 cup celery, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup chopped dill pickles (optional)

I make this Cheddar Sour Cream Macaroni Salad when I want something creamy, tangy, and comforting on the table. The sharp cheddar adds a rich bite, while the sour cream dressing brings a smooth, slightly tangy flavor that makes every forkful satisfying. It’s one of my favorite side dishes for cookouts, potlucks, and easy family dinners.

Why You’ll Love This Recipe

I love how simple and reliable this recipe is. And I only need a handful of pantry staples and fresh ingredients to create a flavorful salad that feels homemade and special.

I enjoy the balance of creamy and tangy flavors from the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. The sharp cheddar gives it a bold taste, while the celery and red onion add a fresh crunch.

Also I appreciate that I can prepare it ahead of time. I let it chill in the refrigerator, and the flavors become even better after an hour or two. It’s a dependable crowd-pleaser that I can bring to any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound elbow macaroni

2 cups sharp cheddar cheese, cubed

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1 teaspoon sugar

1/2 teaspoon onion powder

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/2 cup red onion, finely diced

1/2 cup celery, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup chopped dill pickles (optional)

Directions

I start by bringing a large pot of salted water to a boil. I cook the elbow macaroni according to the package instructions until al dente.

Next I drain the pasta and rinse it under cold water to stop the cooking process. I let it drain completely so the dressing doesn’t become watery.

In a large mixing bowl, I whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and creamy.

I add the cooled macaroni to the bowl along with the cubed cheddar cheese, red onion, celery, parsley, and chopped dill pickles if I decide to use them.

Then I gently fold everything together until the pasta is evenly coated with the dressing.

I cover the bowl and refrigerate the salad for at least 1 hour to let the flavors meld together. Before serving, I give it a good stir, adjust the seasoning if needed, and sometimes garnish with extra parsley.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 1 hour 25 minutes

Servings: 8 servings

Calories: 420 kcal per serving

Variations

I sometimes swap the sharp cheddar for mild cheddar or even a Colby Jack blend when I want a slightly different flavor.

If I want extra crunch, I add diced bell peppers or shredded carrots. For a bit of heat, I mix in a pinch of cayenne pepper or finely chopped jalapeños.

When I want a lighter version, I use light sour cream and mayonnaise. I also like adding crispy bacon bits for a smoky twist when I’m serving it at a barbecue.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavor actually improves after the first day.

If the salad seems a little dry after chilling, I stir in a spoonful of sour cream or a splash of milk to bring back the creaminess. I always serve this salad cold, so I don’t reheat it.

Related Recipes:

Sweet and Spicy Honey Pepper Chicken

FAQs

Can I make this macaroni salad ahead of time?

Yes, I often make it a day in advance. I find that the extra chilling time allows the flavors to blend even better.

How do I keep the salad from becoming watery?

I make sure to drain the pasta thoroughly after rinsing it. Excess water can thin out the dressing, so I let the macaroni sit in the colander for a few minutes.

Can I freeze macaroni salad?

I don’t recommend freezing it. The creamy dressing can separate after thawing, which affects the texture.

What can I use instead of sour cream?

If I don’t have sour cream, I sometimes use plain Greek yogurt. It keeps the tangy flavor while adding a slightly different texture.

How long can it sit out at a picnic?

I try not to leave it out for more than 2 hours. If it’s a hot day, I keep it in a cooler with ice packs to maintain freshness.

Conclusion

I love serving this Cheddar Sour Cream Macaroni Salad because it’s creamy, flavorful, and easy to prepare. The combination of sharp cheddar, tangy dressing, and crisp vegetables makes it a dependable side dish for gatherings or simple family meals. Whenever I need a comforting and crowd-pleasing recipe, this is one I happily turn to again and again.

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