This cheesy macaroni salad gets its rich, creamy texture from both mayonnaise and sour cream instead of just one or the other, plus a mix of sugar and apple cider vinegar for a slight sweet-and-tangy edge. Sharp cheddar cheese, red onion, and celery round it out. It’s ready in about 20 minutes and only gets better as it chills, making it an easy make-ahead side for potlucks and cookouts.
The Creamiest Cold Macaroni Salad
This easy pasta salad makes a perfect side dish for your next potluck or cookout. It’s super creamy without being harsh the way an all-mayo dressing can be, and adding the dressing in stages lets the flavor really soak into the pasta as it chills.
I don’t usually go for mayonnaise-based salads, but the sour cream mellows it out here the same way it does in my creamy bacon cheddar ranch pasta salad with sour cream.
This isn’t like the mushy macaroni salad you’ll find in the grocery store deli case. The al dente macaroni holds up against the creamy dressing and stays crisp with the onion and celery, even after a day in the fridge. If you’d rather skip the mayo-based dressing altogether, try my cold antipasto pasta salad with pepperoncini peppers, or my Greek pasta salad with yogurt-dill dressing instead.
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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.
Featured reader review
“Wow! The flavor this brings to any meal as a side dish was amazing! I brought to our Easter gathering and got rave reviews. Thanks so much – this one is definitely being added to the side dish repeater. No adds or subtracts here. I made it just as you posted and I expected it to be too creamy, but the next day when I took it out to stir I realized why you had us only add ½ of the dressing; added the remaining and it was perfect! So glad we had enough salad left over to share in goodie bags and some for ourselves later! “
Wendy.
Why is creamy macaroni salad so popular in the South?
Southern potlucks and cookouts almost always have a macaroni salad on the menu, and it’s easy to see why. It’s a comfort food like mac and cheese, but you don’t have to turn on the oven. It’s also cold and refreshing, which makes it perfect for our hot, humid Southern summers, and it tastes great with bbq! (for those not from North Carolina, that means pulled pork)
Macaroni Salad Recipe with Cheese 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 Macaroni 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.
This macaroni salad is proof that a few simple ingredients, treated the right way, can turn into the dish everyone asks you to bring back next time.
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Creamy Macaroni Salad Recipe with Cheese
Ingredients
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.
- Since this salad has mayonnaise in it, keep it cold once it’s out at a cookout. Nestle your serving bowl into a larger bowl or container filled with ice, and add more ice as needed to keep it chilled while serving.
Nutrition
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GC says
One TABLESPOON of black pepper? Is that correct?
Barbara Curry says
I like a lot of pepper, you can add per your preference.
JB says
This is the recipe I’ve been looking for! It’s delicious and was a big hit at our bbq. The only change was the addition of a small jar of drained pimentos. Thank you for posting!
Barbara Curry says
Pimentos would be a great addition especially for the color they add. Glad it was a hit.
Wendy Hartford says
Wow! The flavor this brings to any meal as a side dish was amazing! I brought to our Easter gathering and got rave reviews. Thanks so much – this one is definitely being added to the side dish repeater. No adds or subtracts here. I made it just as you posted and I expected it to be too creamy, but the next day when I took it out to stir I realized why you had us only add 1/2 of the dressing; added the remaining and it was perfect! So glad we had enough salad left over to share in goodie bags and some for ourselves later!
Barbara Curry says
Thanks Wendy, I’m so glad you like it. This is one of my all time favorite salads!
Sandy says
This is the most delicious, creamy macaroni salad. I could eat the sauce with a spoon! So yummy!!!
Barbara Curry says
Oh, so glad you like it. It’s my favorite to take to any potluck or dinner!
LaVerne Arnold says
Southern Macaroni salad. Can hardboiled eggs be added to this salad?
Barbara Curry says
Yes, many people around here love hard boiled eggs in their macaroni salad.
LaVerne Arnold says
Thank you. I will make it soon.
Penny Ylitalo says
I am so looking forward to making this recipe, but l have found several misprints. The salad dressing calls for 1 Tablespoon of black pepper. YIKES! The narrative states sugar and vinegar, but neither are listed in the ingredient list OOPS! I haven’t given up on this delicious-sounding recipe, but please correct the ingredients needed. Thank You and please keep the recipes coming. Penny
Barbara Curry says
I do use 1 tablespoon of pepper, but you can adjust it if it seems too much for you. Both sugar and vinegar are listed under the “Dressing”. I hope you give it a try. Let me know how your’s turns out.