Description
A creamy, tangy, and comforting macaroni salad made with sharp cheddar cheese, sour cream dressing, and crisp vegetables—perfect for cookouts, potlucks, and family dinners.
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)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Let it drain completely.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth.
- Add the cooled macaroni, cubed cheddar cheese, red onion, celery, parsley, and dill pickles (if using) to the bowl.
- Gently fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, stir well, adjust seasoning if needed, and garnish with extra parsley if desired.
Notes
For best flavor, prepare at least 1 hour in advance.
Drain pasta thoroughly to prevent watery dressing.
Substitute Greek yogurt for sour cream if desired.
Add diced bell peppers or shredded carrots for extra crunch.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 45 mg
