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