Southern-Style Macaroni Salad with Cheddar Cheese Recipe
This Southern-Style Macaroni Salad with Cheddar Cheese is a creamy, tangy, and flavorful classic side dish perfect for potlucks, BBQs, and family gatherings. It features elbow macaroni tossed in a rich dressing made with mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a touch of sweetness. Mixed with diced red onion, celery, and shredded sharp cheddar cheese, this salad is both comforting and refreshing. Served chilled, it’s easy to make and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Dressing
- 2 1/4 cups mayonnaise
- 1 ¾ cups sour cream
- 1 tablespoon Dijon mustard
- ½ cup sugar
- ⅓ cup apple cider vinegar
- 1 teaspoon salt
Salad
- 1 lb elbow macaroni
- 1 red onion, diced
- 1 celery rib, diced
- 1 tablespoon black pepper
- 1 ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 8 ounces cheddar cheese, shredded (about 2 cups)
Instructions
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sugar, apple cider vinegar, and salt until smooth and well combined. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, meaning it should be cooked through but still have a slight bite, typically about 7-8 minutes. Drain the pasta well and transfer it to a large mixing bowl.
- Combine aromatics and spices: Add the diced red onion, diced celery, black pepper, onion powder, garlic powder, and cayenne pepper to the warm pasta. Stir well to combine all the flavors evenly. Let the mixture sit for about 2 minutes to allow the onions and celery to soften slightly and release their aroma.
- Add half the dressing and cheese: Pour half of the prepared mayonnaise dressing over the warm pasta mixture. Stir thoroughly to coat the pasta and vegetables. Then fold in the shredded cheddar cheese. Taste and season with extra salt and pepper if needed.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill. Just before serving, add the remaining dressing on top and gently mix to refresh the creaminess without overmixing. Serve cold.
Notes
- For best flavor, prepare the salad at least a couple of hours before serving to allow the dressing to soak in.
- If you prefer a tangier salad, increase the apple cider vinegar slightly to taste.
- Make sure to drain the pasta thoroughly to avoid a watery salad.
- You can substitute sharp cheddar with mild cheddar if desired.
- This salad keeps well in the refrigerator for up to 3 days.
- Add chopped hard-boiled eggs for added protein and texture if you like.
