Why You’ll Love Cheddar and Macaroni Salad Recipe – Perfect for Weeknights Recipe

I like this recipe because it’s easy to prepare, full of texture, and packed with flavor. I enjoy the balance of sharp cheddar, crisp vegetables, and a creamy dressing that gets even better after chilling. I also appreciate that I can make it ahead of time and have it ready whenever I need a quick side or light meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup macaroni
1 green bell pepper, chopped
¾ cup cubed Cheddar cheese
1 stalk celery, chopped
½ cup frozen green peas, thawed
⅓ cup chopped onion
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons milk
1 ½ tablespoons sweet pickle relish

Directions

I start by bringing a large pot of lightly salted water to a boil and cooking the macaroni until it’s tender but still firm to the bite, usually about 7 to 10 minutes. Once cooked, I drain the pasta and rinse it under cold water to cool it completely.

I then add the cooled macaroni to a large bowl along with the bell pepper, celery, cheddar cheese, peas, and onion. In the same bowl, I add the mayonnaise, sour cream, milk, and sweet pickle relish. I mix everything well until the salad is evenly coated.

After mixing, I cover the bowl and refrigerate the salad for at least 24 hours so the flavors can fully develop. Before serving, I like to give it a good stir.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes, plus chilling time

Variations

I sometimes add diced cooked ham or bacon for extra protein. When I want more crunch, I mix in chopped pickles or shredded carrots. If I’m craving a sharper flavor, I use extra-sharp cheddar or add a small splash of pickle juice to the dressing.

Storage/Reheating

I store this macaroni salad in an airtight container in the refrigerator for up to 3 days. Since it’s meant to be served cold, I never reheat it. I simply stir it well before serving, and if needed, I add a splash of milk to refresh the creaminess.

FAQs

Can I make this salad ahead of time?

Yes, I actually prefer making it a day in advance because the flavors improve after chilling.

Can I use a different type of pasta?

I’ve used small shells or elbow pasta, and they work just as well as macaroni.

Is this salad served warm or cold?

I always serve it cold for the best texture and flavor.

Can I use light mayonnaise or sour cream?

I’ve tried lighter versions, and they work fine, though the salad may be slightly less creamy.

How do I keep the salad from drying out?

I make sure it’s well covered while chilling and stir in a little milk if it looks dry before serving.

Can I add more vegetables?

I often add carrots, cucumbers, or red bell peppers when I want more color and crunch.

Is this recipe kid-friendly?

In my experience, kids love the mild, creamy flavor and the cheesy bites.

Can I make it dairy-free?

I’ve swapped in dairy-free cheese and plant-based mayo with good results.

How long should it chill before serving?

I recommend at least 24 hours, but even a few hours helps the flavors come together.

Can I double the recipe?

Yes, I double it often for gatherings, and it scales up easily.

Conclusion

I find this cheddar and macaroni salad to be one of those reliable recipes I can turn to again and again. It’s simple, creamy, and packed with familiar flavors that always satisfy. Whether I serve it at a potluck or enjoy it during the week, it never disappoints.