Description
A creamy and flavorful Cheddar Sour Cream Macaroni Salad that combines tender elbow macaroni with sharp cheddar cheese, a tangy sour cream and mayonnaise dressing, and crunchy vegetables. Perfect as a side dish for picnics, barbecues, or easy weeknight meals.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni
Cheese
- 1 cup sharp cheddar cheese, shredded
Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Vegetables
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/4 cup green bell pepper, diced
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
- Make the dressing: In a large bowl, combine the sour cream and mayonnaise thoroughly to create a creamy base for the salad.
- Season the dressing: Add the Dijon mustard, salt, and pepper to the sour cream and mayonnaise mixture. Stir well to evenly distribute the flavors.
- Combine macaroni and dressing: Add the cooled macaroni to the dressing bowl and stir gently to coat all the pasta with the creamy mixture.
- Add vegetables and cheese: Fold in the shredded sharp cheddar cheese, diced celery, red onion, and green bell pepper carefully without breaking up the macaroni.
- Chill before serving: Cover the bowl and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Notes
- For best flavor and texture, use sharp cheddar cheese freshly shredded from a block rather than pre-shredded.
- Make sure to rinse the macaroni with cold water to prevent it from becoming mushy and to cool it down for the salad.
- You can customize the salad by adding other vegetables like chopped pickles or substituting Dijon mustard with yellow mustard if preferred.
- This salad keeps well in the refrigerator for up to 2 days—stir before serving.
- For a lighter version, use low-fat sour cream and mayonnaise.
