Cheddar Macaroni Salad Recipes
CREAMY CHEDDAR MACARONI SALAD
This Creamy Cheddar Macaroni Salad is the perfect summer pasta salad. It's loaded with peppers, celery, onions, chunks of cheddar cheese and elbow noodles, all covered in a tangy sour cream dressing.
Provided by Jo-Anna Rooney
Categories Salad
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, boil the elbow macaroni according to package directions. Drain in a colander, then rinse with cold water.
- Blend together the mayo, mustard, sour cream, vinegar, sugar and salt and pepper.
- In a large bowl, combine the noodles and chopped vegetables, then toss with the dressing.
- Let rest in the fridge for at least 30 minutes (1 hour or more is best).
- Serve and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 548 calories, Sugar 4.8 g, Sodium 395.3 mg, Fat 23.4 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 66.4 g, Fiber 3.8 g, Protein 16.5 g, Cholesterol 30.7 mg
CHEDDAR AND MACARONI SALAD
This is a good make-ahead side dish for a summer dinner.
Provided by Karena
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 19.2 g, Cholesterol 25.4 mg, Fat 15.2 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 6 g, Sodium 213.5 mg, Sugar 3.6 g
CHEDDAR-MACARONI SALAD
This is from Better Homes and Gardens. I love macaroni salad, but cheese makes everything better! :) Prep/cook time does not include chilling time. Can easily be doubled for larger get togethers.
Provided by iewe7726
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Drain macaroni and rinse with.
- cold water. Drain again.
- In a mixing bowl, combine cooked macaroni, cheese, celery, green bell pepper, peas, and onion. Stir gently to combine.
- For dressing: Mix mayonnaise or salad dressing, sour cream, milk, pickle.
- relish, and 1/4 teaspoon salt. Toss dressing with macaroni mixture.
- Cover and chill for 4 to 24 hours. If necessary, stir in a small amount of additional milk.
CHEDDAR MACARONI SALAD W/PEAS
Great for large get-together. Colorful and tasty
Provided by Mary Lee
Categories Pasta Salads
Time 35m
Number Of Ingredients 13
Steps:
- 1. In large bowl , add drained macaroni, eggs, onion, celery, pimentos, cheese pieces and drained peas In seperate small bowl mix well salad dressing, sour cream and milk ..including salt and pepper.
- 2. Pour dressing mixture over macaroni and other ingredients and mix well. Cover bowl and Refrigerate for 4-6 hours .. stir before garnish and serving garnish: egg slices and celery or parsley leaves and few dashes of paprika. Suggestion: for plain macaroni salad leave out peas and cheese ( cook a 1/2 cup of extra shells to make up the difference)
- 3. NOTE: This salad can be made with mayonnaise instead of salad dressing .. adding 1/2 teaspoon of yellow mustard to 1 cup Mayo along with sour cream and milk.
BASIC CHEDDAR MACARONI SALAD
My husband is a picky eater and complained that no one ever made a pasta salad that isn't loaded with onions and other "icky" veggies so I came up with this very basic and easy macaroni salad just for him. It is now one of the few pasta salads he will eat. For a bit more added flavor and veggies, go ahead and add some grape or...
Provided by Tracy Heeren
Categories Pasta Salads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients together until well blended.
- 2. Refrigerate for at least 4 hours or overnight before serving.
- 3. If salad seems dry, add a bit more Miracle Whip or mayonnaise and stir until blended before serving.
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- Bring a large pot full of water set over high heat to a boil. Cook macaroni according to the package's instructions, drain and rinse with cold water. Toss the noodles with a tablespoon of olive oil.
- While the pasta is cooking, in a large mixing bowl whisk together the mayo, half & half, mustard, pickle juice, relish, dill, salt and pepper. Pour the cold pasta (that has been tossed in the olive oil) into the bowl and add the cubed cheese. Stir with a spatula to combine. The mixture may be a bit runny, but as it chills it will soak up the moisture. Cover and place in the refrigerator for at least 1 hour.
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