Cheddar Sour Cream Macaroni Salad is a delightful twist on traditional macaroni salad, offering a creamy texture and a tangy flavor that makes it stand out in any gathering. Perfect for summer picnics, barbecues, or potlucks, this salad is not only easy to prepare but also provides a satisfying, flavorful side dish that pairs wonderfully with grilled meats and veggies.
Ingredients
Scale:
2 cups elbow macaroni
1 cup sharp cheddar cheese, shredded
1 cup diced celery
1 cup diced red bell pepper
1/2 cup green onions, sliced
1/2 cup frozen peas, thawed
Optional: 1/2 cup diced carrots for added crunch and sweetness
Optional: 1/2 cup diced cucumber for a refreshing twist
Optional: 1/2 cup cherry tomatoes, halved, for a burst of color and juiciness
1 cup sour cream
1/2 cup mayonnaise (optional for extra creaminess)
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and black pepper to taste
Optional: 1 teaspoon garlic powder for a flavor kick
Optional: A dash of hot sauce for those who enjoy a bit of heat
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
Once cooked, drain the macaroni in a colander and rinse under cold water until cool.
In a large mixing bowl, combine the cooled macaroni, shredded cheddar cheese, diced celery, diced red bell pepper, sliced green onions, and thawed peas. Toss until evenly mixed.
In a separate bowl, whisk together the sour cream, mayonnaise (if using), white vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and creamy.
Pour the dressing over the macaroni mixture. Stir gently to coat all the ingredients evenly.
Taste and adjust seasoning if necessary.
Cover the salad and refrigerate for at least 1 hour before serving.
