Introduction
Oh, macaroni salad. Doesn’t that just conjure up images of sunshine, backyard BBQs, potlucks overflowing with goodies, and lazy summer afternoons? It’s one of those classic, comforting dishes that just feels like home. Everyone’s grandma, aunt, or favorite neighbor seemed to have the recipe, right? Well, get ready, because today we’re diving into a macaroni salad that brings all that nostalgic goodness with a little extra oomph, inspired by none other than the Mayor of Flavortown himself, Guy Fieri!
This isn’t just any mac salad; it’s got a creamy, tangy dressing, fresh veggies, and that essential cheesy goodness. And I promise you, it’s incredibly easy to whip up. Perfect for your next gathering, a simple weeknight side, or just because you’re craving a taste of summer no matter the season!
Why You’ll Love This Recipe
Seriously, what’s not to love about a killer mac salad? But this one? It’s extra special. Here’s why it’s about to become your new go-to:
- Fast: Whip this up in under 30 minutes, not including chilling time!
- Easy: If you can boil pasta and chop veggies, you’ve got this. No fancy techniques here!
- Giftable: It’s the ultimate dish to bring to a potluck, picnic, or BBQ. Everyone will ask for the recipe!
- Crowd-Pleasing: Kids and adults alike devour this. It’s a guaranteed hit!
Ingredients
Okay, let’s talk ingredients! You’ll need some simple pantry staples and fresh goodies for this Mac-Daddi-Roni magic. Grab your shopping list!
- 1 lb Elbow macaroni: The classic choice! Holds onto that creamy dressing perfectly.
- 1 1/2 cups Mayonnaise: Use your favorite good quality mayo here. It’s the base of our glorious dressing!
- 1/2 cup Sour cream: Adds a lovely tang and extra creaminess.
- 1/4 cup Apple cider vinegar: Brings that essential bright acidity that cuts through the richness.
- 2 tbsp Dijon mustard: A little bit of zing to wake up the flavors.
- 1 cup Celery, chopped: For that perfect crunch!
- 1 cup Red bell pepper, chopped: Adds color, sweetness, and a nice bite.
- 1/2 cup Green onions, sliced: Mild onion flavor that’s super fresh.
- 1 cup Peas, frozen: Just toss ’em in! They’ll thaw right in the salad and add sweetness.
- 1 cup Sharp cheddar cheese, grated: Because cheese makes everything better, especially mac salad!
- 1 tsp Garlic powder: A little savory depth.
- 1 tsp Onion powder: Enhances that overall savory flavor.
- 1 tsp Sugar: Just a touch to balance the acidity and sweetness.
- Salt and pepper: To taste! Don’t be shy, seasoning is key.
How to Make It
Alright, apron on? Let’s get this macaroni salad party started! It’s super straightforward, I promise.
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to package directions, but aim for al dente (meaning it still has a slight bite). You don’t want mushy pasta here! Once it’s cooked, drain it really well in a colander. Rinsing is usually a no-no for pasta meant for sauce, but for a cold salad like this, a quick rinse under cool water helps stop the cooking process and cools it down faster. Let it drain thoroughly.
Step 2: Make the Dreamy Dressing
While the pasta is draining and cooling, grab a large bowl – one big enough to hold the whole salad later. In this bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until everything is smooth and creamy. Now, whisk in the garlic powder, onion powder, and sugar. Season generously with salt and pepper. Give it a taste and adjust the salt and pepper as needed. This is the heart of your salad, so make sure it tastes amazing!
Step 3: Prep Your Veggies & Cheese
If you haven’t already, now’s the time to chop your celery and red bell pepper into bite-sized pieces. Slice your green onions. Grate your sharp cheddar cheese. Get everything ready to mingle!
Step 4: Combine Everything
Add the cooled, drained macaroni to the bowl with the dressing. Toss gently to coat every single piece of pasta in that deliciousness. Now, add the chopped celery, red bell pepper, sliced green onions, frozen peas, and grated cheddar cheese to the bowl. Gently fold everything together until the vegetables and cheese are evenly distributed throughout the salad and coated in the dressing.
Step 5: Chill Out!
This is arguably the most important step! Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Pop it in the fridge for at least 1-2 hours. This chilling time allows the flavors to meld together beautifully and the dressing to really soak into the pasta. If you can let it chill longer, even better! The longer it sits, the more the flavors develop.
Step 6: Serve and Enjoy!
Give the salad a final stir before serving. Sometimes the pasta can absorb a lot of the dressing while chilling, so if it seems a little dry, you can stir in another tablespoon or two of mayo or a splash of milk or vinegar to loosen it up. Taste one more time and adjust salt and pepper if needed. Dish it up and watch it disappear!
Substitutions & Additions
One of the best things about mac salad is how adaptable it is! Feel free to play around with the ingredients:
- Veggies: Swap red pepper for green, yellow, or orange. Add chopped carrots, finely diced onion (red or sweet), or even some chopped pickles or relish for extra tang.
- Cheese: Monterey Jack, Colby, or even a smoked cheddar would be delicious here.
- Protein: Want to make it a main dish? Add cooked, chopped chicken, tuna, or even some crispy bacon bits.
- Extra Flavor: A pinch of paprika, a dash of hot sauce in the dressing, or some fresh chopped parsley or dill stirred in at the end can add extra layers of flavor.
Tips for Success
Just a couple of little things to keep in mind to make sure your mac salad turns out perfect every time:
- Don’t overcook the pasta: Soggy pasta makes for a sad salad. Cook it just until it’s tender but still firm (al dente).
- Cool the pasta completely: Adding hot pasta to the dressing will make it greasy and unpleasant. Make sure it’s fully cooled before combining.
- Chill time is key: Don’t skip the chilling! It makes a huge difference in flavor.
- Taste and Adjust: Always taste your dressing and the finished salad before serving. Salt, pepper, and a little extra tang (vinegar) or sweetness (sugar) can really make it sing.
- Prep Ahead: You can chop all your veggies ahead of time and store them in the fridge. You can even make the dressing a day in advance. Just cook the pasta and assemble everything closer to serving time.
How to Store It
Your delicious mac salad needs to stay cool! Store any leftovers in an airtight container in the refrigerator. It should keep well for about 3-5 days. Give it a stir before serving leftovers, and add a tiny splash of mayo or milk if it seems a little dry.
FAQs
Got questions? I’ve got answers!
- Can I make this the day before? Absolutely! Making it the day before allows the flavors to meld even better. Just know you might need to add a tiny bit more mayo or liquid before serving as the pasta absorbs the dressing.
- Why is my mac salad dry? This usually happens if the pasta wasn’t fully cooled before adding the dressing (the hot pasta absorbs too much) or if it hasn’t chilled long enough (it gets absorbed as it sits). Adding a little more mayo or a splash of milk/vinegar before serving can fix it.
- Can I use different pasta? Yes! Small shells, rotini, or ditalini are also great choices for cold pasta salads.
There you have it! A creamy, dreamy, totally craveable macaroni salad that’s perfect for any occasion. Give it a try and let me know what you think!
The BEST Creamy Macaroni Salad Recipe (Inspired by Guy Fieri's "Mac-Daddi-Roni"!)
Equipment
- Large pot
- Colander
- Large bowl
Ingredients
Main Ingredients
- 1 lb Elbow macaroni The classic choice!
- 1.5 cup Mayonnaise Use your favorite good quality mayo
- 0.5 cup Sour cream
- 0.25 cup Apple cider vinegar
- 2 tbsp Dijon mustard
- 1 cup Celery, chopped
- 1 cup Red bell pepper, chopped
- 0.5 cup Green onions, sliced
- 1 cup Peas, frozen
- 1 cup Sharp cheddar cheese, grated
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Sugar
- Salt To taste
- Pepper To taste
- Milk Optional, for loosening salad if needed
Instructions
- Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to package directions, but aim for al dente. Drain well in a colander. Rinsing under cool water helps stop the cooking and cools it down faster. Let it drain thoroughly.
- While the pasta is draining and cooling, grab a large bowl. In this bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth. Whisk in the garlic powder, onion powder, and sugar. Season generously with salt and pepper. Taste and adjust seasoning as needed.
- Chop celery and red bell pepper into bite-sized pieces. Slice green onions. Grate sharp cheddar cheese. Have everything ready.
- Add the cooled, drained macaroni to the bowl with the dressing. Toss gently to coat. Add the chopped celery, red bell pepper, sliced green onions, frozen peas, and grated cheddar cheese. Gently fold everything together until evenly distributed and coated.
- Cover the bowl tightly or transfer to an airtight container. Refrigerate for at least 1-2 hours to allow flavors to meld. Longer chilling is better.
- Give the salad a final stir before serving. If it seems dry, stir in another tablespoon or two of mayo or a splash of milk or vinegar. Taste one more time and adjust salt and pepper if needed. Serve and enjoy!