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–+ servings
Macaroni salad piled in a white bowl with a serving spoon in the bowl
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Macaroni and Cheese Salad

Mac and cheese salad is made with 5 ingredients and ready in 20 minutes!
Course Side Dish
Cuisine American
Keyword Macaroni and Cheese Salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 peope
Calories 323kcal
Author Anne Lawton

Equipment

Ingredients

  • 2 cups uncooked elbow macaroni pasta rotini, penne, or ditalini will work too
  • 1 cup shredded cheddar cheese or your favorite cheese
  • 1/2 cup chopped dill pickles sweet pickles or relish will work too
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt or sour cream

Instructions

  • Cook 2 cups uncooked elbow macaroni pasta according to the directions on the package. Drain and rinse well under cold water.
  • While the pasta is cooking, shred 1 cup shredded cheddar cheese and chop1/2 cup chopped dill pickles.
  • Add all of the ingredients to a large mixing bowl and stir to combine. Refrigerate until it's time to serve.

Notes

Store leftovers in an airtight conatiner in the refrigerator for up the four days. Before serving, stir the salad and freshen it up with a little mayonnaise or yogurt.
TIPS:
  • Immediately rinse the macaroni under cold water. This will stop it from cooking and will prevent the cheese from melting.
    • The pasta should be al dente; overcooked pasta may become mushy.
    • Choose the right pasta - use pasta with crevices which wil hold onto the creamy dressing.
    • Add a splash of pickle juice to the dressing for a kick.

Nutrition

Serving: 1g | Calories: 323kcal | Carbohydrates: 2g | Protein: 10g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 516mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 0.4mg | Calcium: 239mg | Iron: 0.2mg