Cheddar and Macaroni Salad

Read Reviews (105)

"This is a good make-ahead side dish for a summer dinner." — Karena

Directions

Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

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Reviews More Reviews

Most Helpful Positive Review

Oct 10, 2003

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

—Jennifer

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Most Helpful Critical Review

Jul 03, 2011

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!

—Caroline C

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130 Ratings

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Sep 20, 2005

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.

—Raoulysgirl

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Oct 10, 2003

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.

—I'm nuts too...

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Aug 03, 2005

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.

—PEW5186

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Oct 10, 2003

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.

—DREGINEK

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Sep 05, 2003

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!

—PATSY HENNESSEY

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May 03, 2003

Loved it! I did add more mayo and sour cream b/c I like my mac salads very creamy.

—ROBINSTORCH

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Nutrition

Calories
243 kcal
12%

Carbohydrates
19.2 g
6%

Cholesterol
25 mg
8%

Fat
15.2 g
23%

Fiber
1.7 g
7%

Protein
7.9 g
16%

Sodium
214 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheddar and Macaroni Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 243
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 6g 30 %
Cholesterol 25mg 8 %
Sodium 214mg 9 %
Potassium 162mg 5 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 1.7g 7 %
Protein 7.9g 16 %
Sugars 3.6g
Vitamin A 13 %
Vitamin C 32 %
Calcium 19 %
Iron 10 %
Thiamin 24 %
Niacin 25 %
Vitamin B6 11 %
Magnesium 8 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.