Description
A creamy, tangy cheddar and macaroni salad made with simple ingredients, crisp vegetables, and a rich dressing. Perfect as a make-ahead side dish for busy weeknights, potlucks, or light meals.
Ingredients
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
1½ tablespoons sweet pickle relish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the macaroni until tender but still firm to the bite, about 7–10 minutes.
- Drain the macaroni and rinse under cold water until completely cooled.
- Transfer the cooled macaroni to a large bowl and add the chopped bell pepper, celery, Cheddar cheese, peas, and onion.
- Add the mayonnaise, sour cream, milk, and sweet pickle relish to the bowl.
- Mix well until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 24 hours to allow the flavors to develop.
- Stir well before serving and adjust consistency with a splash of milk if needed.
Notes
Add shredded carrots, chopped pickles, or cucumbers for more crunch.
Extra-sharp Cheddar or a splash of pickle juice adds more tang.
Store in an airtight container in the refrigerator for up to 3 days.
Serve cold; do not reheat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
