Cheddar Sour Cream Macaroni Salad
A creamy and flavorful macaroni salad loaded with sharp cheddar cheese and fresh veggies, perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Cooked until al dente
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup celery, diced
- ¼ cup red onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon Dijon mustard
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients. Measure out the elbow macaroni, shred the cheddar cheese, and finely dice the vegetables.
- Cook the elbow macaroni according to package instructions. Drain the pasta and rinse it under cold water until cool.
- In a large bowl, combine sour cream and mayonnaise until smooth.
- Add Dijon mustard, salt, and pepper to the dressing. Stir well to evenly distribute the seasoning.
- Add the cooked elbow macaroni to the dressing and stir to coat all pasta.
- Fold in the shredded cheddar cheese, diced celery, red onion, and green bell pepper.
- Taste and adjust the seasoning if necessary.
- Cover the salad and refrigerate for at least one hour to meld flavors.
Notes
Store in an airtight container in the refrigerator for 3 to 5 days. Not suitable for freezing. Enhance flavor with herbs or spices as desired.