Cheddar Sour Cream Macaroni Salad
A creamy, tangy macaroni salad featuring cheddar cheese and sour cream, perfect for meal prep and summer cookouts.
Ingredients
Pasta and Dairy
- 2 cups elbow macaroni Cook according to package instructions.
- 1 cup shredded cheddar cheese Sharp or extra sharp works best.
- 1 cup sour cream Can substitute with Greek yogurt for added protein.
- 1/2 cup mayonnaise Use light mayonnaise if desired.
Vegetables
- 1/4 cup diced green onions Substitute with chives if preferred.
- 1/4 cup diced celery Can be replaced with diced bell pepper.
Seasoning
- 1 tablespoon vinegar Provides tanginess.
- to taste Salt and pepper Adjust seasoning according to preference.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the macaroni, shredded cheddar cheese, sour cream, mayonnaise, green onions, and celery.
- Stir in the vinegar and season with salt and pepper to taste.
- Mix everything until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
This salad gets better after sitting for a few hours. For storage, keep in an airtight container for up to 3-4 days. If the salad is too thick, add a tablespoon of milk or more sour cream prior to serving.