Cheddar Sour Cream Macaroni Salad Recipe (Creamy & Easy)
Tender macaroni coated in a rich sour cream dressing and mixed with sharp cheddar cheese, creating a flavorful and satisfying side dish.
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowls
- Whisk
- Spoon or spatula
Ingredients
- 4 cups elbow macaroni (uncooked)
- 1 cup sour cream
- ½ cup mayonnaise
- 2 cups sharp cheddar cheese (cubed or shredded)
- 1 cup peas (fresh or frozen)
- 1 cup diced bell peppers
- ½ cup diced red onion
- 1 tsp garlic powder
- Salt and pepper, to taste
- Optional garnish: fresh parsley or chives
Instructions
- Cook pasta: Boil macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Prepare dressing: In a bowl, whisk together sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
- Add cheese and vegetables: Stir in cheddar cubes, peas, peppers, and onions.
- Combine: Add cooled pasta to the dressing mixture. Toss until evenly coated.
- Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Garnish with fresh herbs or extra cheese before serving.
- Expert Tip: Rinse pasta under cold water immediately after cooking to prevent clumping and keep salad light.
Notes
- Whole wheat pasta adds fiber and nuttiness.
- Greek yogurt can replace sour cream for a lighter version.
- Shredded cheddar blends more evenly, while cubes add texture.
- Best served chilled; do not freeze as dressing may separate.
- Adjust seasoning after chilling, as flavors intensify over time.