Creamy Macaroni Salad Recipe
This deli-style creamy macaroni salad with cheddar and dill is perfect for summer! It's easy to make and can serve a crowd!
Servings: 6 servings
Calories: 534kcal
Ingredients
- 1 lb elbow macaroni (large or small noodles)
- 1 tbsp olive oil
- 1 cup light mayonnaise*
- 1/3 cup half and half (low-fat, fat free or regular)
- 1 tbsp yellow mustard
- 2 tbsp dill pickle juice
- 3 tbsp sweet pickle relish
- 1 tsp fresh dill minced, I do a heaping tsp
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cup medium cheddar cheese cubed
Instructions
- Bring a large pot full of water set over high heat to a boil. Cook macaroni according to the package's instructions, drain and rinse with cold water. Toss the noodles with a tablespoon of olive oil.
- While the pasta is cooking, in a large mixing bowl whisk together the mayo, half & half, mustard, pickle juice, relish, dill, salt and pepper. Pour the cold pasta (that has been tossed in the olive oil) into the bowl and add the cubed cheese. Stir with a spatula to combine. The mixture may be a bit runny, but as it chills it will soak up the moisture. Cover and place in the refrigerator for at least 1 hour.
Video
Notes
*You can sub out half of the mayo for plain Greek yogurt. It will be slightly more tangy but I think it goes nicely with the dill/mustard/cheddar combo.
Nutrition
Serving: 6serving | Calories: 534kcal | Carbohydrates: 64g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 821mg | Potassium: 225mg | Fiber: 3g | Sugar: 6g | Vitamin A: 448IU | Calcium: 236mg | Iron: 1mg