Creamy Southern Macaroni Salad with Cheese

A combination of both sour cream and mayonnaise create the creamiest Southern macaroni salad around. A hint of sweet and sour along with grated cheese makes this the star of any potluck or cook out. A fantastic make ahead summer salad that gets even better after a day in the fridge. No mushy bland salad here!

The Creamiest Cold Macaroni Salad

This easy to make pasta salad with grated cheese is creamy and refreshing, and makes a perfect side dish for sharing at your next potluck or cookout. It’s the best macaroni salad with cheese I’ve ever had, and I’m not exaggerating.

This easy salad has both sour cream and mayonnaise for the ultimate creamy dressing, which is slightly sweet with the perfect amount of vinegary tang. Plenty of shredded cheese adds a perfect cheesy flavor that everyone loves. There’s also red onion and celery for just the right amount of crunch.

I don’t generally like mayonnaise based salads but this dressing, while it has mayo, also has sour cream which offsets the mayonnaise so it’s still creamy but not so tangy. Similar to the dressing for bacon cheddar ranch pasta salad. The vinegar adds a little tanginess but the sugar compliments it for a fabulous combination of flavors.

This macaroni salad with mayo is not bland and boring like the macaroni salad you find in the grocery. It also has an amazing textural contrast with the creamy dressing, crisp veggies, and al dente macaroni. If you like pasta salad but don’t want the creamy dressing, then try an antipasto pasta salad, or a Greek pasta salad.

A cold pasta and mayo salad is so easy to put together and is a fantastic choice for making ahead of time. You can serve it right away, but it’s better if it chills for a few hours as the dressing soaks into the pasta as it cools and the flavors get to know each other.

You’ll want to reserve some of the dressing to add right before serving because the initial dressing is absorbed into the pasta. Adding more dressing before serving gives it a fresh taste but you might not need it all.

The whole salad comes together in the amount of time it takes to boil the water for the pasta, so you can make a flavorful Southern macaroni salad even when you’re short on time.

Why is creamy macaroni salad so popular in the South? 

Southern salad recipes are a must for all of our Cook-outs and potlucks which are so prevalent in the South. Macaroni salad is almost always on the menu for a number of reasons! First, it’s just plain tasty. It’s truly a comfort food like mac and cheese but you don’t have to turn on the oven.

It’s also a cold, refreshing dish that is especially popular during the hot, humid summers we have here in the South and it tastes great with bbq! (for those not from North Carolina that means pulled pork)

Macaroni Salad with Cheese Recipe Ingredients

Get the full list of ingredients in the recipe card.

Adding some protein to this macaroni salad is a great way to turn a perfect side dish into a main meal. Grilled chicken, diced ham, or even cooked and chopped shrimp would be excellent additions.

Simple Steps to Make a Creamy Pasta Salad 

Step 1: Boil the water.

Set a large pot of salted water on the stove and allow it to come to a boil. Cook the pasta according to package directions for al dente pasta. When it’s done, drain it right away.

Step 2: Prepare the salad dressing. 

Step 3: Combine the salad. 

Dump the drained pasta into a large bowl. While the pasta is hot, add in the onion, celery, and spices and combine.

Next, add about half of the dressing and mix the salad thoroughly. Finally, add the cheese and season to taste with more salt and pepper. Chill the salad in the refrigerator until it’s cold. 

Before you serve the salad, toss it with the remaining dressing. Don’t pour it all in at once just enough to freshen it up.

How to keep macaroni salad cold during a cookout? 

Macaroni salad is a favorite at picnics and cookouts, but since it has mayonnaise in it, you will need to keep it cool. To keep your salad chilled, find a Tupperware container or large metal bowl bigger than your serving bowl. Fill the big bowl with ice and nestle your serving dish into the ice. This will keep the salad cold as you serve it. Add more ice to the bowl as needed to keep the macaroni salad chilled. 

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Southern-Style Macaroni Salad with Cheddar Cheese

Author: Barbara Curry

A combination of both sour cream and mayonnaise create the creamiest Southern macaroni salad around. A hint of sweet and sour along with grated cheese makes this the star of any potluck or cook out. A fantastic make ahead summer salad that gets even better after a day in the fridge. No mushy bland salad here!

5 from 6 votes

Print Pin

PREP: 10 minutes minutes

COOK: 10 minutes minutes

TOTAL: 20 minutes minutes

Servings: 10 servings

Ingredients

 

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For the dressing:

• ▢ 2 ¼ cups mayonnaise
• ▢ 1 ¾ cups sour cream
• ▢ 1 tablespoon Dijon mustard
• ▢ ½ cup sugar
• ▢ ⅓ cup apple cider vinegar
• ▢ 1 teaspoon salt

For the salad:

• ▢ 1 lb elbow macaroni
• ▢ 1 red onion diced
• ▢ 1 celery rib diced
• ▢ 1 tablespoon black pepper
• ▢ 1 ½ teaspoon onion powder
• ▢ ¼ teaspoon garlic powder
• ▢ ⅛ teaspoon cayenne pepper
• ▢ 8 ounces cheddar cheese 2 cups, shredded

Instructions

 

• Whisk together the mayonnaise, sour cream, mustard, sugar, vinegar and salt. Set aside.
• Cook pasta in salted water until al dente, it should have a bite to it. Drain and place in a large bowl.
• Add onion, celery, black pepper, onion powder, garlic powder and cayenne to the hot pasta, stir to combine. Let it sit for about 2 minutes.
• Add ½ of the mayonnaise mixture to the warm pasta and stir to combine. Stir in cheese and season with salt and pepper if needed. Chill. Before serving add the remaining dressing.

Barbara’s Tips + Notes

• You may not need all of the dressing depending on how long the pasta has been refrigerated. Use what you need and save the rest for leftovers. 
• Don’t overcook the pasta – it should be cooked al dente to hold up to the dressing without getting mushy and falling apart.
• Use salt to season the pasta water.
• Even if you’re in a hurry, allowing the salad to sit for 15 or 20 minutes before serving it will really enhance the flavors.
• Use a good-quality sharp cheddar cheese for a stronger flavor profile.
• Taste as you go and adjust seasonings according to your preferences.
• Store in the fridge for 3-4 days.

Nutrition

Calories: 732kcal | Carbohydrates: 48g | Protein: 13g | Fat: 54g | Saturated Fat: 14g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 734mg | Potassium: 217mg | Fiber: 2g | Sugar: 13g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 1mg

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