Creamy Cheddar Macaroni Salad

Creamy Cheddar Macaroni Salad


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Elbow macaroni has been smothered in a savory mixture of cheese and sour cream in this cold salad that will be a perfect side dish at any barbecue. Diced carrots add a sweet crunch to the creaminess.

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Time needed

20-30 min preparation

Serving Size / Yield

8-10 servings


  • 1 16 oz. package Elbow Macaroni
  • 1 Tbs. Granulated Sugar
  • 3 Tbs. Distilled White Vinegar
  • 1 C. Greek Yogurt
  • 3/4 C. Sour Cream
  • 1/4 C. 2% Milk
  • 1/2 C. Carrots, finely diced
  • 1 1/2 C. Shredded White Cheddar Cheese

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Cook pasta as directed. Drain and rinse with cold water until cool to the touch. Pour pasta into a large mixing bowl. In a small bowl, stir together the sugar and vinegar until the sugar has dissolved. In another small bowl, combine the Greek yogurt, sour cream, and milk, and mix well. Pour the vinegar and sugar mixture into the bowl, and mix until well-combined. Stir in the carrots and cheddar cheese. Pour the dressing over the pasta mixture and stir to coat. Cover with plastic wrap and refrigerate for 2 hours before serving.

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