Simple Creamy Macaroni Salad

by

Classic • Tangy • Crowd-Pleaser

Perfect for weeknight dinners, BBQs, and potlucks—this is the timeless deli-style macaroni salad everyone loves.

 Full Ingredients (Serves 4–6)

  • 2 cups dry elbow macaroni
  • ¾ cup mayonnaise
  • 1½ tbsp apple cider vinegar
  • 1 tsp sugar (adjust to taste)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup sharp cheddar cheese, small cubes
  • ½ cup celery, finely chopped
  • ¼ cup red onion, very finely diced
  • 1 tbsp fresh parsley (optional)

Optional Add-Ins

  • ¼ cup diced bell pepper
  • 2 tbsp sweet pickle relish
  • 1 hard-boiled egg, chopped
  • 1–2 tbsp milk (to loosen dressing if needed)

 Instructions

  1. Cook macaroni in well-salted boiling water until just tender.
  2. Drain and rinse briefly with cool water. Let cool completely.
  3. In a large bowl, whisk mayonnaise, vinegar, sugar, salt, and pepper until smooth.
  4. Add cooled macaroni, cheddar, celery, onion, and parsley.
  5. Toss gently until evenly coated.
  6. Cover and chill at least 30 minutes before serving for best flavor.

 Texture & Flavor Tips

  • Dice vegetables small for classic creamy texture
  • Chill time deepens tang and balances sweetness
  • Add milk 1 tbsp at a time if salad thickens after chilling

 Nut & Allergen Information

 Contains:

  • Dairy (cheddar cheese, mayonnaise may contain milk)
  • Eggs (mayonnaise)

 Does NOT Contain (Base Recipe):

  • Peanuts
  • Tree nuts
  • Soy (unless present in mayonnaise brand)
  • Sesame

 Important Notes:

  • Some mayonnaise brands contain soybean oil
  • Always check labels if serving to guests with allergies

 Nut-Free Status:

✔️ Nut-free by ingredients
✔️ Suitable for nut-free environments with verified products

 Approximate Nutrition (Per Serving)

  • Calories: ~280–320
  • Protein: ~7–9 g
  • Fat: ~18–20 g
  • Carbs: ~25–28 g
    (Varies by brand and portions)

 Q & A

Q: Can I make this ahead of time?
A: Yes! Best made 4–24 hours ahead. Stir before serving.

Q: Why does my salad dry out in the fridge?
A: Pasta absorbs dressing. Add 1–2 tbsp mayo or milk before serving.

Q: Can I make it lighter?
A: Use half mayo + half Greek yogurt or light mayo.

Q: Can I make it vegan?
A: Yes—use vegan mayo and dairy-free cheese.

Q: Can I freeze macaroni salad?
A: No. Mayo-based salads separate and become watery when thawed.

Q: Best pasta substitute?
A: Small shells, ditalini, or rotini work well.

Q: How long does it last?
A: Up to 3 days refrigerated in an airtight container.

 Variations

  • Southern-style: Add relish + a pinch of paprika
  • Veggie-loaded: Add peas, carrots, or corn
  • Extra tangy: Add 1 tsp yellow mustard
  • Protein boost: Add diced chicken or tuna

Leave a Comment