Description
What You’ll Need: Ingredients. Ultra-creamy macaroni salad with a two-stage dressing (half warm, half cold) for maximum flavor and a luscious texture. Classic pantry staples, sharp cheddar, and a perfectly balanced tangy-sweet dressing.
Ingredients
Units
Scale
For the Creamy Dressing
- 2 1/4 cups mayonnaise
- 1 3/4 cups sour cream
- 1 Tbsp Dijon mustard
- 1/2 cup granulated sugar
- 1/3 cup apple cider vinegar
- 1 tsp salt
For the Salad
- 1 lb elbow macaroni
- 1 red onion, diced
- 1 celery rib, diced
- 1 Tbsp freshly ground black pepper
- 1 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- 8 oz sharp cheddar cheese, shredded (about 2 cups)
Instructions
- Whisk the creamy dressing: In a large bowl, whisk mayonnaise, sour cream, Dijon, sugar, vinegar, and salt until smooth. Set aside—you will divide this dressing later.
- Cook pasta: Boil macaroni in well-salted water until al dente. Drain well and transfer to a large mixing bowl.
- Season hot pasta: While pasta is still hot, add diced red onion, diced celery, black pepper, onion powder, garlic powder, and cayenne. Stir to combine; let sit 2 minutes to bloom spices and lightly soften veggies.
- Secret first dressing: Pour half the dressing over the warm pasta and toss gently to coat. Stir in shredded cheddar. Taste and adjust salt/pepper if needed.
- Chill: Cover and refrigerate at least 2 hours to cool completely and meld flavors.
- Final dressing & serve: Just before serving, add the remaining dressing and fold to combine for an ultra-creamy finish. Serve chilled.
Notes
Make-ahead tip: This salad tastes even better the next day. If it thickens too much, loosen with 1–2 Tbsp milk or a splash of vinegar for brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 10
- Fat: 27
- Saturated Fat: 8
- Carbohydrates: 35
- Protein: 9
