Description
Classic Summer Macaroni Salad Topped With Cheese is a creamy, colorful side dish combining tender elbow macaroni, crisp celery, red bell pepper, onions, peas, and sharp cheddar cheese all tossed in a tangy homemade dressing. Perfect for summer picnics, barbecues, potlucks, and family gatherings, this chilled pasta salad offers a refreshing and satisfying bite with a balance of textures and flavors.
Ingredients
Pasta and Cheese
- 1 lb elbow macaroni
- 1½ cups shredded sharp cheddar cheese
Dressing
- 1 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- Salt and black pepper to taste
Vegetables and Extras
- 2 celery stalks, diced
- 1 red bell pepper, diced
- ¼ cup finely diced red onion
- ½ cup frozen peas, thawed
- 2 hard-boiled eggs, chopped (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Cook the macaroni: Boil a large pot of salted water and cook the elbow macaroni according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
- Combine the ingredients: In a large mixing bowl, add the cooked macaroni, diced celery, red bell pepper, finely diced red onion, thawed peas, and chopped hard-boiled eggs if using. Toss gently to combine.
- Add cheese and dressing: Fold in 1 cup of shredded sharp cheddar cheese, then pour the prepared dressing over the salad. Mix thoroughly until every piece is evenly coated with the dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Just before serving, sprinkle the remaining ½ cup shredded cheddar cheese and chopped fresh parsley over the top for a fresh, colorful finish.
Notes
- Letting the salad chill enhances the flavor by allowing the ingredients to meld together.
- Cubed cheddar cheese can be used instead of shredded for a different texture and presentation.
- Store leftover macaroni salad refrigerated in an airtight container for up to 3 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
