Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup red onion, finely diced
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the macaroni according to package directions until al dente. Drain and rinse with cold water. Set aside to cool completely.
- In a large bowl, combine the shredded cheddar cheese, sour cream, mayonnaise, red onion, Dijon mustard, apple cider vinegar, celery seed, salt, and pepper. Whisk until smooth and well combined.
- Add the cooled macaroni to the dressing and toss gently to coat. Stir in the chopped fresh parsley.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The cheddar sour cream macaroni salad tastes even better after a few hours in the fridge!
Notes
For a spicier kick, add a pinch of cayenne pepper to the dressing. You can also substitute other types of cheese, such as Monterey Jack or Colby. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a creamier consistency, add a splash of milk or cream to the dressing before mixing with the macaroni.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg