Cheddar Sour Cream Macaroni Salad

Cheddar sour cream macaroni salad has always been the dish that vanishes first at family gatherings and summer picnics The creamy tangy dressing combined with sharp cheddar and crisp vegetables makes every bite refreshing and satisfying This is my favorite deli style salad to bring to potlucks because it feels special but comes together with ingredients you likely have at home

The first time I made this I watched my uncle refill his plate twice before even trying the barbecue I have since learned to triple the recipe

Ingredients

• Ziti pasta: It holds up well in creamy dressings Look for bronze cut if possible for the best texture
• Mayonnaise: Forms the base of the dressing Choose a real full fat version for the richest flavor
• Sour cream: Adds tang and creaminess Mexican crema works too for a silkier texture
• Red bell pepper: Brings gentle sweetness and crunch Look for firm shiny peppers
• Red onion: Gives sharp savory depth Dice finely so it does not overpower
• Parsley: For freshness and color Flat leaf holds up best in salads
• Carrot: Adds color and mild sweetness Grate for the finest texture then chop to make pieces tiny
• Celery: Offers crunch and an herby bite Use the inner stalks for the most tender result
• Celery salt and celery seed: Infuse classic deli flavor Taste as you go to find your perfect balance
• Pimientos: Bring mild flavor and a pretty pop of color Include a little liquid for extra flavor
• Cheddar cheese: Block cheese holds together better when diced Go for sharp or extra sharp for more punch
• White sugar: Rounds out all the flavors together Just a small amount

StepbyStep Instructions

Boil and Chill Pasta:

Cook the ziti in well salted water until just al dente then rinse with cold water and drain completely so your salad stays light and not gummy

Prep the Veggies:

Very finely dice your red onion bell pepper and celery Toss with celery salt and celery seed until every bit is coated evenly Stir in the pimientos along with some of their liquid for extra flavor

Grate and Chop Carrot:

Grate your carrot on the small holes then run a knife through the shreds for extra small bits This makes the salad more even and prevents large carrot pieces

Mix Dressing:

Whisk together your sour cream mayonnaise and sugar until fully smooth If you want extra celery flavor stir in a little more celery seed and celery salt

Combine Veggies:

Add minced parsley if using to the veggie mix Toss well then let the mixture sit for fifteen minutes so flavors can blend and soften

Toss and Assemble:

Stir the mayo dressing into the vegetables mixing very thoroughly Fold in the cooked cooled pasta and toss again Taste and adjust seasoning if needed

Add Cheese:

Cut your cheddar into very small cubes or dice so you get cheese in every bite Gently fold it into the salad

Chill and Serve:

Cover and refrigerate for at least four hours Overnight is even better for best flavor and texture

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My favorite part is the cheddar I always sneak extra cubes for myself before mixing them in The version I make for my family has sparked lots of debate over who gets the last scoop at holidays

Storage Tips

This macaroni salad keeps best covered in the fridge for up to four days The flavors deepen and blend over time If the salad seems dry after a night in the fridge stir in a spoonful of mayo or sour cream to loosen it up again Avoid freezing as pasta changes texture

Ingredient Substitutions

You can swap the ziti for classic elbows or small shells and choose Greek yogurt instead of sour cream if you want it a bit lighter Smoked cheddar or pepper jack gives it a new twist For a less sweet version leave out the sugar and use more pimientos for tang

Serving Suggestions

Bring to summer cookouts as a side for barbecued meats Serve alongside fried chicken or make it the main feature at a picnic with cold fruit and lemonade For a twist I pile leftovers onto a bed of salad greens with grilled chicken to make it a meal

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Cultural and Historical Context

Macaroni salad has been a deli and picnic favorite across the United States for over a century Sometimes associated with Southern gatherings or church potlucks it has endless regional variations The celery seed and pimiento combo brings classic Northeastern deli flair right to your home kitchen

Recipe FAQs

→ How can I keep the macaroni from getting mushy?

Cook the pasta just to al dente and rinse well with cold water to stop the cooking process. This keeps the salad firm and prevents sogginess.

→ What type of cheddar is best for this dish?

Choose a sharp or mild block cheddar for the best flavor and texture. Dice it small so the cheese blends throughout the bowl.

→ Can I make this macaroni salad ahead of time?

Yes, chilling for 4-6 hours or overnight develops flavors and makes the salad creamier. Just stir before serving.

→ Are there substitutions for ziti pasta?

Penne, elbow, or other short pasta shapes work well if ziti isn’t available. Just ensure the pasta holds up to the dressing.

→ How should leftovers be stored?

Keep in an airtight container in the refrigerator for up to 3 days. Stir before serving for the best texture.