Cheddar Sour Cream Macaroni Salad Recipe
Classic Summer Staple Salads.
A creamy, cheesy macaroni salad with cheddar and sour cream, perfect for any potluck or BBQ.
I remember my mom making a version of this for our backyard barbecues. The sound of the screen door slamming, the smell of charcoal... and this big, beautiful bowl of creamy pasta salad on the picnic table. I’ve tweaked her recipe over the years, adding more cheese (of course) and a few little secrets. It’s my little nod to those sweet, simple days. It tastes like sunshine and happy memories.
Why This Will Be Your Favorite Pasta Salad
- •It’s incredibly creamy and satisfying.
- •The sharp cheddar provides the perfect tangy contrast.
- •So easy to throw together for any occasion.
- •It's a guaranteed crowd-pleaser at potlucks and BBQs.
- •Perfect for making ahead of time, the flavors get even better.
- •Feels nostalgic and comforting, like a childhood summer day.
Wow. Just... wow. I made this for our family get-together, and my brother, who is the pickiest eater on the planet, had three helpings. He actually asked for the recipe! This is officially my new go-to. Thank you for sharing this little piece of home.
Essential Ingredient Guide
- Sharp Cheddar: Don't skimp here. A good quality sharp or extra-sharp cheddar makes all the difference. I love grating it myself from a block—it has a much better texture and flavor than pre-shredded.
- Sour Cream: This is the star, bringing that lovely tang and creaminess. Full-fat gives the richest result, but light sour cream works just fine if you prefer.
- Elbow Macaroni: Classic elbow macaroni is perfect, but honestly, feel free to use small shells or rotini. Just be sure to cook it al dente so it holds its shape and doesn't get mushy.
- Red Onion: The little bite from finely chopped red onion is so nice. If you find it too strong, you can soak the chopped onion in cold water for about 10 minutes, then drain well before adding.
Complete Cooking Process
- First, get a big pot of salted water boiling. You want your pasta to have room to dance around.
- Cook the macaroni until it's just al dente—soft, but with a tiny bit of bite left.
- The most important part: rinse it under cold water. This stops the cooking and cools it down so it won't melt your dressing.
- While the pasta cooks, grab a really big bowl.
- Add all your dressing ingredients: sour cream, mayo, vinegar, mustard, sugar, salt, and pepper.
- Whisk it all together until it's perfectly smooth. This is the heart of your salad.
- Finely chop your celery, red onion, and bell pepper. I like a small, consistent dice so you get a bit of everything in each bite.
- Cube or shred your cheddar cheese. I'm partial to little cubes for a surprise burst of flavor.
- Add your cooled pasta and all the chopped veggies and cheese to the bowl of dressing.
- Gently fold everything together until it's all beautifully coated.
- Cover it up and let it chill in the fridge. This is where the magic happens and all the flavors become friends.
A Few Common Questions
→How long does this macaroni salad last in the fridge?
It keeps beautifully! Store it in an airtight container in the refrigerator for 3 to 4 days. I think the flavor is even better on day two.
→Can I make this recipe ahead of time?
Oh, absolutely. This is the perfect make-ahead dish. I almost always make it the night before a party. Just give it a good stir before you serve it.
→Can I add other ingredients to this salad?
For sure. This is such a great base recipe. Sometimes I'll add a handful of frozen peas (just thaw them first), some diced dill pickles, or even some crumbled turkey ham for a little extra something.
→Why did my salad get dry after chilling?
Pasta loves to soak up dressing as it sits. If it seems a little dry before serving, you can stir in an extra tablespoon or two of sour cream or mayonnaise to loosen it up and make it creamy again.
Cheddar Sour Cream Macaroni Salad Recipe
Cheddar sour cream macaroni salad is a creamy, cheesy delight. This recipe is perfect for potlucks, BBQs, or a quick lunch.
Timing
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes (plus chilling)
Recipe Details
Ingredients
For the Salad
- 011 lb elbow macaroni
- 021 cup sharp cheddar cheese, cubed or shredded
- 031 cup celery, finely chopped
- 041/2 cup red onion, finely chopped
- 051/2 cup red bell pepper, finely chopped
For the Creamy Dressing
- 011 cup sour cream
- 021/2 cup mayonnaise
- 032 tablespoons apple cider vinegar
- 041 tablespoon Dijon mustard
- 051 teaspoon granulated sugar
- 061/2 teaspoon salt, or to taste
- 071/4 teaspoon black pepper
Instructions
Cook the elbow macaroni according to package directions until al dente. Don't overcook it! Drain the pasta and rinse it under cold water to cool it down completely. Set it aside.
In a large bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until the dressing is smooth and creamy.
Add the cooled macaroni, cubed cheddar cheese, chopped celery, red onion, and red bell pepper to the bowl with the dressing.
Gently stir everything together until the pasta and veggies are evenly coated in the creamy dressing. It might look a little extra saucy, but the pasta will soak some up as it chills.
Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld together. Honestly, it's even better the next day.
Before serving, give the salad a gentle stir. Taste and adjust seasoning if needed. Serve chilled.
Notes & Tips
- 1If you prefer a milder onion flavor, you can soak the diced red onion in cold water for 10-15 minutes, then drain it well before adding to the salad.
- 2Feel free to use any short pasta shape you have on hand, like small shells, ditalini, or rotini.
- 3For extra creaminess, you can use a combination of sour cream and Greek yogurt.
Tools You'll Need
- •Rinse the cooked pasta under cold water. This stops the cooking process and prevents a gummy texture.
- •Let the salad chill for at least an hour before serving. This is non-negotiable! It lets all the flavors meld together.
- •Don't be afraid if the dressing seems a little thin at first. The pasta will absorb some of it as it chills, creating the perfect creamy consistency.
- •Taste and adjust the seasoning right before you serve. It might need a little extra salt after chilling.