Creamy Cheddar Macaroni Salad

Creamy Cheddar Macaroni Salad image


  • 4 cups of cooked elbow noodles
  • 1 bell pepper cut into small chunks
  • 2 celery sticks cut into small chunks
  • 2 Tbsp chopped red onion
  • 1/2 - 3/4 cup cheddar cheese cubes
Salad Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup Hood® Sour Cream
  • 2 Tbsp. vinegar
  • 1 Tbsp. mustard
  • 1 tsp. sugar
  • 1/4 tsp. ground pepper
  • salt (to taste)


  • STEP 1

    Cook the elbow macaroni according to package directions. Drain and rinse with cold water. Blend together the mayonnaise, Hood® Sour Cream, vinegar, sugar and salt & pepper. In a serving bowl, combine the noodles and chopped vegetables. Toss salad mixture with the dressing. Let rest in the fridge for at least 30 minutes (preferably 1 hour or more).

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