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A creamy, cheesy, tangy macaroni salad that’s perfect for BBQs, potlucks, picnics, or as a make-ahead side dish. Sharp cheddar, sour cream, and a flavorful dressing make this pasta salad rich, refreshing, and satisfying.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

For the Salad

12 oz (340 g) elbow macaroni
2 cups sharp cheddar cheese, shredded
½ cup celery, finely diced
¼ cup red onion, finely diced
¼ cup green onions, sliced
¼ cup fresh parsley, chopped (optional)
½ cup diced red bell pepper
¼ cup dill pickles, finely chopped (optional)

For the Dressing

1 cup sour cream
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook macaroni until just al dente according to package directions.
Drain and rinse under cold water.
Drain thoroughly.

Step 2: Make the Dressing

In a large bowl whisk together:

Sour cream
Mayonnaise
Dijon mustard
Apple cider vinegar
Sugar
Garlic powder
Onion powder
Smoked paprika
Salt
Black pepper

Mix until smooth.

Step 3: Assemble

Add:

Cooled macaroni
Cheddar cheese
Celery
Onion
Bell pepper
Pickles
Green onions
Parsley

Gently fold until evenly coated.

Step 4: Chill

Cover and refrigerate for at least 1 hour.

Stir before serving.

Optional Add-Ins

Crumbled bacon
Diced ham
Grilled chicken
Sweet corn
Peas
Jalapeños
Cherry tomatoes
Chopped boiled eggs

Nut Information

This recipe is naturally nut-free.

However, always check labels for:

Shredded cheddar cheese
Sour cream
Mayonnaise
Dijon mustard
Seasonings

Some brands may be processed in facilities that also handle tree nuts or peanuts.

For people with severe nut allergies:

Read ingredient labels carefully.
Buy certified nut-free products when possible.
Avoid cross-contamination by using clean utensils and prep surfaces.

Tips

Slightly undercook the pasta so it stays firm.
Cool the pasta completely before mixing.
Freshly shredded cheddar melts into the dressing better than pre-shredded cheese.
Chill for at least an hour to let the flavors develop.
Stir before serving, adding a spoonful of sour cream if the salad thickens too much.

Storage

Refrigerate in an airtight container for up to 3 days.
Do not leave at room temperature for more than 2 hours (1 hour in very hot weather).
Freezing is not recommended, as the dairy-based dressing may separate.

Approximate Nutrition (Per Serving)

Calories: 370
Protein: 12 g
Carbohydrates: 28 g
Fat: 24 g
Saturated Fat: 9 g
Fiber: 1 g
Sugar: 3 g
Sodium: 500 mg

Frequently Asked Questions (Q&S)

Q1: Can I make this ahead of time?
Yes. It tastes even better after chilling for several hours or overnight.

Q2: Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works well and adds extra protein with a tangier flavor.

Q3: Which cheddar is best?
Sharp or extra-sharp cheddar provides the most flavor.

Q4: Can I use a different pasta shape?
Absolutely. Shells, rotini, cavatappi, or bow ties all work well.

Q5: Why rinse the pasta?
Rinsing cools it quickly and removes excess starch, helping keep the salad from becoming sticky.

Q6: Can I make it lighter?
Yes. Use light sour cream, light mayonnaise, or substitute part of the mayonnaise with Greek yogurt.

Q7: How can I add more protein?
Mix in grilled chicken, diced turkey, ham, tuna, or chopped hard-boiled eggs.

Q8: Is this recipe vegetarian?
Yes, as long as the cheese is made with vegetarian rennet.

Q9: Can I make it gluten-free?
Yes. Use your favorite gluten-free macaroni and verify all other ingredients are gluten-free.

Q10: What pairs well with this salad?
Serve alongside grilled chicken, burgers, BBQ ribs, steak, pulled pork, sandwiches, fried chicken, or fresh fruit for a complete meal.

Cheddar Sour Cream Macaroni Salad