"This is a good make-ahead side dish for a summer dinner." — Karena
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cubed Cheddar cheese
green bell pepper, chopped
frozen green peas, thawed
1 1/2 tablespoons
sweet pickle relish
This was a GOOD recipe but I changed a few things to make it EXCELLENT. First I doubled the Basic Recipe, then I added 1 C. Monterey Jack w/Jalapenos Cheese, 1/2 C. Purple Onion, 1 Jar Sliced Black Olives, 1 Jar Diced Pimento Peppers, 4 T. Fresh Chopped Cilantro. Everyone loved it at my BBQ and gave the recipe out to almost everyone . THANKS
I've made this a couple of times, once as written (really like the crunchiness of the bell pepper and celery) but I prefer it with broccoli instead of peas and celery. Be prepared to add more mayo/ sour cream as it does dry out a lot when you let it sit for 24hrs. Thanks, Karena!
Held back a star because I made some crucial changes that seriously change the taste of the dish. I do NOT like sweet relish (I know most cold salads like this always use it, so I change it!), instead I used dill...and more of it...more like 1/4 cup. I added a little chopped cucumber (seeds removed), a dash of garlic powder, and used green onion in place of regular onion. Great base recipe though. Thanks for posting.
I loved this! I cut the cheese in small cubes (finger nail size) and used a dill pickle instead of sweet (don't like) then I sprinkled paprika over the top. Next time I will use Miracle Whip instead of the mayo for the "zing" that it was missing and add some pepper too. Would be good with tuna. Thanks Karena, I will make this again.
This was a good recipe. The only adjustment I made was adding two hard boiled eggs. It seems the dressing was the perfect amount and didn't make it overly creamy like so many other recipes do. I will continue to use this recipe.
Pretty good. I did use miracle whip instead of mayo, omitted the peas, and used shredded cheddar cheese. Also, I took a previous reviewer's advice and added a jar of diced pimetos for color. Not much different than other pasta salads I've had before but still pretty good.
I fixed this recipe for my 4th of July picnic, and everyone just loved it. I did use shredded cheddar instead of cubed cheddar, however. This recipe is definately a keeper!
Loved it! I did add more mayo and sour cream b/c I like my mac salads very creamy.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar and Macaroni Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 137
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.
This classic macaroni salad recipe is the ideal side for picnics and barbeques.