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This Macaroni Salad with Cheese is creamy, flavorful, and loaded with the kind of mix-ins that make every bite interesting. A great macaroni salad should have the right balance of creamy, sweet, and tangy flavors, along with plenty of texture from crisp vegetables, tender pasta, fresh herbs, and rich, creamy cheese.
This recipe checks all the boxes. It’s the kind of pasta salad that stands out at picnics, potlucks, and cookouts, with bold flavor and plenty of satisfying texture in every spoonful. If you’ve been looking for a macaroni salad recipe that feels a little extra special, this one delivers.
If you love creamy macaroni salad recipes, be sure to try my Classic Macaroni Salad for a more traditional version or my Hawaiian Macaroni Salad for a tangy, island-style twist.
For even more variations, don’t miss my Macaroni Salad Recipes collection, where I share all the best versions for every occasion. And if you’re looking for even more easy sides beyond macaroni salad, be sure to browse my full collection of Pasta Salad Recipes, including Italian, Mediterranean, and more fresh favorites.
Let’s make this macaroni salad!
✨ BEFORE YOU BEGIN
⭐ Salt your pasta water well.
This is your first chance to build flavor. The pasta should taste lightly seasoned on its own before it ever hits the dressing.
⭐ Cook pasta just until al dente.
You want tender noodles, but not mushy. Overcooked pasta will fall apart and make your salad soft instead of creamy with texture.
⭐ Let the pasta cool completely.
Warm pasta will soak up too much dressing too quickly, leaving your salad dry later.
⭐ Chill time matters.
Macaroni salad gets better as it sits. Give it at least 6 hours (overnight is best) so the flavors fully develop.
⭐ Plan to adjust before serving.
As the pasta rests, it absorbs dressing. A splash of milk or water right before serving brings it back to that perfect creamy consistency.
Macaroni Salad with Cheese Ingredients + Key Notes
- Macaroni Pasta
Elbow macaroni is classic for a reason — it holds onto the creamy dressing beautifully. Any short pasta will work, but smaller shapes give you the best texture in every bite.
Dressing
- Mayonnaise: The base of the dressing. Use a good-quality mayo for the best flavor and texture.
- Sour Cream: Adds extra creaminess and a subtle tang that balances the richness.
- Apple Cider Vinegar: Brings brightness and cuts through the creamy dressing so it doesn’t feel heavy.
- Mustard: Adds depth and a slight sharpness that enhances the overall flavor.
- Sugar: Balances the acidity and ties everything together.
- Salt + Pepper: Essential for bringing all the flavors into focus.
Salad
- Cheddar Cheese (key ingredient): This is what sets this macaroni salad apart. The small cubes of cheese add richness, texture, and little bursts of flavor throughout the salad — making it feel more satisfying and hearty than a traditional version.
- Fresh Herbs (Parsley + Dill): Brighten the entire dish and keep it from feeling too heavy.
- Red Onion: Adds sharpness and contrast to the creamy dressing.
- Petite Peas: A pop of sweetness and color.
- Celery + Bell Pepper: Bring crunch and texture — an important contrast to the creamy base.
- Bread and Butter Pickles: Add that signature sweet-tangy bite that makes this salad so craveable.
- Hard-Boiled Eggs: Optional but highly recommended — they add richness and a classic, old-fashioned feel.
🥣 How to Make Macaroni Salad with Cheese
Cook the pasta. Bring a large pot of well-salted water to a boil and cook the macaroni just until al dente. Drain, rinse with cool water to stop the cooking, and let it cool completely.
Make the dressing. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, sugar, salt, and pepper until smooth and fully combined.
Combine the salad. In a large mixing bowl, add the cooled pasta, cheddar cheese, parsley, dill, red onion, peas, celery, bell pepper, and chopped pickles. Pour the dressing over the top and gently fold everything together until evenly coated.
Add the eggs. Fold in the chopped hard-boiled eggs last so they stay intact and don’t break down too much in the mixing.
Chill. Cover and refrigerate for at least 6 hours, but preferably overnight, to allow the flavors to fully develop.
Adjust and serve. Before serving, give the salad a good stir and add a splash of milk or water as needed to loosen the dressing and restore that creamy texture. Taste and adjust seasoning if needed, then garnish and serve.
⚠️ Common Macaroni Salad Mistakes (And How To Fix Them)
Dry macaroni salad
→ Add a splash of milk, water, or a little extra mayo before serving.
Bland flavor
→ It needs more salt or acid (vinegar/pickle juice).
Mushy texture
→ Pasta was overcooked. Next time, cook just to al dente.
Too thick or heavy
→ Thin the dressing slightly before serving to lighten it up.
Not enough flavor contrast
→ Add crunch (celery, peppers) or brightness (herbs, vinegar).
Storing + Make Ahead + Freezing
Storing
Store macaroni salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving, as the dressing will thicken as it sits.
Make Ahead
This is a perfect make-ahead recipe. In fact, it tastes even better after chilling for several hours or overnight, allowing the flavors to fully develop and blend together.
Freezing
Freezing is not recommended. The creamy dressing and fresh vegetables don’t hold their texture well after thawing and can become watery and separated.
Frequently Asked Questions
✦ Why is my macaroni salad dry?
Macaroni salad dries out because the pasta absorbs the dressing as it sits. Before serving, stir in a splash of milk, water, or a little extra mayo to bring it back to a creamy consistency.
✦ Should you rinse pasta for macaroni salad?
Yes. Rinsing cools the pasta quickly and stops the cooking process, helping prevent it from becoming mushy.
✦ How do you keep macaroni salad creamy?
Use enough dressing to fully coat the pasta and plan to refresh it before serving with a small splash of liquid if needed.
✦ Can you make macaroni salad ahead of time?
Absolutely. This recipe actually tastes better after chilling for several hours or overnight, once the flavors have had time to blend together.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
What to Serve With Macaroni Salad
Macaroni salad is one of those classic sides that goes with just about everything, especially your favorite comfort food and BBQ dishes.
Fresh + Crisp Sides
Keep things light and balanced with something fresh and crunchy. My KFC Coleslaw is a reader favorite for a reason — it’s creamy, tangy, and the perfect match for rich macaroni salad. For something a little different, a Strawberry Salad adds a bright, sweet contrast.
Comforting Sides
Comforting Sides
For a cozy, classic spread, pair this with Creamed Corn, Southern Style Green Beans, or Crockpot Baked Beans for that perfect balance of savory, smoky, and comforting flavors that complement the creamy macaroni salad.
Main Dishes
Macaroni salad pairs perfectly with hearty mains like Juicy Chicken Burgers, Grilled Pork Tenderloin, Shish Kabobs, Crockpot Pulled Pork, or Buttermilk Roasted Chicken. It’s also great alongside sandwiches for an easy lunch or picnic spread.
Sweet Finishes
Round out your meal with something sweet and comforting like Blueberry Cobbler or Sugar Cream Pie. For a classic cookie option, you can’t go wrong with Toll House Cookies. And if you’re feeding a crowd, Texas Sheet Cake is always a bright, crowd-pleasing finish.
More Macaroni Salad Recipes You’ll Love
If you love this creamy macaroni salad with cheese, there are plenty of other delicious ways to switch things up depending on what you’re in the mood for.
-
Macaroni Salad with Egg – A richer, more traditional version with classic flavor and extra creaminess.
-
Tuna Macaroni Salad – A hearty, protein-packed option that works for lunch, picnics, or an easy dinner.
-
Chicken Macaroni Salad – A satisfying, meal-style variation with tender chicken and a creamy dressing.
💗 Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
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Macaroni Salad with Cheese
Ingredients
Pasta
- 1 (16-ounce) box elbow macaroni pasta
Dressing
- 1 1/2 cups mayonnaise
- 1/4 cup sour cream
- 1/2 cup apple cider vinegar
- 2 tablespoons mustard
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Salad
- 16 ounces mild cheddar, cut into small cubes
- 1/2 cup fresh parsley, chopped
- 1/3 cup fresh dill, minced
- 1/3 cup red onion, finely chopped
- 1 cup frozen petite peas, thawed
- 1/2 cup celery, diced
- 1 red bell pepper, chopped
- 6 bread and butter spears, cut into small pieces
- 2-4 large hard-boiled eggs, chopped
Garnish Top Dress
- 1/2 parsley, chopped
- 1 cup cheddar, cut into small cubes
- 1/2 cup dill, chopped
- 2 hard boiled eggs, rough chopped
- 1/2 cup red onion, diced
Instructions
- Cook elbows (16 ounces) according to package instructions, in well-salted water, just until al dente. Rinse with cool water and drain well. Cool elbow to room temperature.
- Meanwhile, in a small baking bowl, whisk together all of the dressing ingredients until smooth.
- In a large mixing bowl, add cool pasta, all salad ingredients except the hard-boiled eggs (2-4 large), and the dressing. Fold together until everything is evenly coated with dressing. Gently fold in hard-boiled eggs. Cover with plastic wrap and refrigerate for a minimum of 6 hours (overnight is best.)
- When serving, stir, adjust the seasoning, and add a tablespoon of milk or water, one at a time, stirring in between as needed to make the dressing creamy. Spread out on a large serving platter and arrange toppings over the salad. Serve 🙂
Fans Also Made:
Notes
- Pasta: Believe it or not, there is actually an ideal pasta shape for macaroni salad — well, an ideal pasta category. If you can’t find elbow macaroni, opt for another short noodle type. Fusilli, rotini, or penne are excellent substitutes! Their small size allows for more even dressing dispersion, and they blend well with the small chopped sizes of the other ingredients.
- Too much dairy: While I, personally, can never get enough of dairy products, I know they aren’t everyone’s cup of tea. If you want to swap out the sour cream to make this dish a bit lighter, Greek yogurt is an excellent substitute.
- Can’t cook eggs: Boiling eggs may seem like the easiest type of cooking out there, but for many, it’s intimidating. The shells crack. How do you know if they’re hard-boiled or soft-boiled or blanched or why are there so many terms?!!
- If you find yourself overwhelmed (or should I say “over-easy-whelmed.), most grocery stores now sell hard-boiled eggs. I’ve found them in the produce section, but it may vary from store to store.
Nutrition
This is actually the best macaroni salad I ever made/ate/devoured! I had to bring a covered dish to a Freemason meeting and I mentioned a macaroni salad. She had this one pinned and had wanted to try it for a while, so we put this together. I made it the day before, made absolutely zero changes. It was outstanding! It was a huge hit with the men at the meeting and I even had some text me the next day for the recipe! This will be a staple. Just be warned guys, this makes A WHOLE HEAP of macaroni salad.
Hi JD. So glad this was a hit for you! Thank you for leaving a comment and for the 5 star rating!
Hi, Kathleen,
Can you please tell me what six bread and butter spears are?
Thank you,
Tammy
Hi, Tammy! Those are pickles but sliced like chips. Here’s a link to Walmart, check it here.
They are also good with tuna.
Yum! I agree, this is the best macaroni salad! 🙂
Thank you! Enjoy 🙂