Cheddar Sour Cream Macaroni Salad

If you’ve ever needed a “please-everyone” side dish that doesn’t ask you to roast, braise, or summon your inner TV chef… Cheddar Sour Cream Macaroni Salad is your girl. It’s creamy, tangy, a little sweet, and loaded with crunchy veggies and tiny cubes of cheddar that somehow disappear faster than your phone battery on a Target run.

This is the kind of pasta salad that shows up to the cookout looking innocent… then steals the whole dang show. And yes—people will ask, “What’s in this?” like it’s classified information.

Why You’ll Love This Cheddar Sour Cream Macaroni Salad

• Creamy but not boring: mayo + sour cream (or crema!) makes it rich and slightly tangy.
• Crunch in every bite: celery, bell pepper, onion, carrot—hello texture.
• Cheddar cubes = happiness: little salty pops throughout the salad.
• Make-ahead friendly: it gets even better after a fridge nap (relatable).
• Feeds a crowd: perfect for BBQs, potlucks, baby showers, “just because it’s Tuesday,” etc.

Ingredients You’ll Need

Here’s what’s going into your bowl of creamy comfort:

• 1 lb. box ziti pasta
• 1.5 cups mayonnaise
• 1/4 cup sour cream (or Mexican crema)
• 1 red bell pepper, finely diced
• 1 medium red onion, very finely diced
• 1 bunch fresh parsley (optional, but pretty and fresh)
• 1 large carrot, grated (then chopped smaller)
• 2 stems celery, finely diced
• 2 tsp celery salt, or to taste
• 2 tsp celery seed, or to taste
• 2 tbsp diced pimientos + some of the liquid
• 1 lb block cheddar cheese, diced very small
• 2 tsp white sugar

How to Make Cheddar Sour Cream Macaroni Salad

1) Cook the pasta (but don’t overdo it)

Boil your ziti according to the package directions, but aim for al dente. Pasta softens a bit once it soaks up the dressing, so slightly firm now = perfect later.

Drain, rinse well with cold water, and let it drain thoroughly. (Nobody wants watery dressing. Not today.)

2) Dice the veggies like you mean it

In a large bowl, add:

• finely diced red onion
• finely diced red bell pepper
• finely diced celery

Sprinkle on the celery salt and celery seed, then toss everything to coat. This little step helps season the veggies before they meet the creamy stuff (aka flavor insurance).

Add the pimientos, plus a bit of the liquid from the jar. Start with a spoonful or two of liquid—you can always add more.

3) Add the carrot (tiny is the goal)

Grate the carrot, then run your knife through the grated pile so the pieces are even smaller. This keeps the texture nice and uniform, so you don’t get a random carrot rope situation.

Add it into the bowl.

4) Mix the dressing

In a separate bowl, whisk together:

• mayonnaise
• sour cream (or crema)
• white sugar

If you want, add a pinch more celery seed and celery salt here, too. (I usually do. I can’t help myself.)

5) Toss in parsley (optional, but lovely)

If you’re using parsley, mince it and add it to the veggie bowl. Toss again.

6) Let the veggies hang out for 15 minutes

Let that seasoned veggie mixture sit for about 15 minutes. It’s like letting them “marinate” without the drama of an actual marinade.

7) Combine everything

Pour the mayo/sour cream dressing over the veggies and toss.

Then add the cooked, drained pasta and toss until everything is coated. Taste and adjust celery salt if needed.

8) Fold in the cheddar

Dice your cheddar VERY small (I’m talking “tiny little flavor gems”). Fold it into the salad gently.

9) Chill (if you can wait)

You can serve it immediately… but it’s noticeably better after 4 to 6 hours in the fridge (or overnight). The flavors settle in and become best friends.

Cover and refrigerate.

Aneta’s Little Kitchen Notes (So It Turns Out Perfect)

• Drain the pasta well. Extra water will thin the dressing and make it sad.
• Dice small on purpose. This salad shines when every bite has a little bit of everything.
• Use block cheddar, not pre-shredded. Pre-shredded cheese has anti-caking agents and it just doesn’t melt into the magic the same way.
• Mexican crema is a cheat code. It’s slightly richer and smoother than sour cream—and it makes the dressing feel extra luxurious.
• If it thickens too much after chilling, stir in a spoonful of mayo or a tiny splash of milk to loosen it up.

And if your dressing looks a little too thick at first—don’t panic. Pasta salad is like jeans after Thanksgiving: it loosens up with time.

My Personal “Why This Always Shows Up” Story

This Cheddar Sour Cream Macaroni Salad became one of my go-to potluck dishes after I brought it to a family get-together and realized something important: grown adults will absolutely hover over a bowl of pasta salad like it’s the last life raft.

Someone actually asked me if it was “from a deli.” I said no, it’s from my kitchen… where I also occasionally eat standing over the sink like a raccoon. So yes, it’s that kind of recipe—simple, comforting, and weirdly impressive.

FAQs About Cheddar Sour Cream Macaroni Salad

Can I use a different pasta shape?

Absolutely. Ziti works great, but elbows, shells, rotini, or bowties all work. Just keep it al dente and rinse cold.

How long does Cheddar Sour Cream Macaroni Salad last in the fridge?

Usually 3–4 days in an airtight container. Give it a stir before serving since the dressing thickens as it chills.

Can I make it lighter?

You can swap in light mayo or light sour cream, but I’ll be honest: the full-fat version is where the magic lives. If you lighten it, consider adding extra seasoning so the flavor stays bold.

What if I don’t like celery seed?

Leave it out or reduce it. You can lean more on celery salt, or even add a little garlic powder for a different vibe.

Can I add protein?

Totally. Diced ham, shredded rotisserie chicken, or even crispy bacon can turn this into a full meal. (And yes, it will disappear even faster.)

The Bowl That Never Comes Home Full

If you’re looking for a creamy, crowd-pleasing side that tastes like comfort and summer parties had a baby, Cheddar Sour Cream Macaroni Salad is the one. Make it for your next BBQ, pack it for lunch, or “accidentally” keep it all in your fridge and call it meal prep.

Either way, once you try this Cheddar Sour Cream Macaroni Salad, don’t be surprised if it becomes your most-requested dish—right up there with “Can you bring that pasta salad again?” and “Wait… did you save me some?”

More Tasty Recipes to Serve With This Salad

• Need something fresh and crunchy on the side? Try this Italian Chopped Salad.
• Want a light, sweet bite that still feels “meal-prep friendly”? Make the Strawberry Cucumber Salad.
• If you’re serving this at a BBQ or potluck and want a fun, colorful dish, add Mango Fried Rice.
• And for dessert (because yes, you deserve dessert), dip into Key Lime Pie Fruit Dip.

If you made this recipe, I’d love to hear what you think—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐!

Print