Transform a few boxes of macaroni and cheese into a fun and flavorful Cheesy Macaroni Salad. Use the pasta and cheese packet as the base for this creamy, nostalgic twist. Stir in mayo, crunchy veggies, and your favorite seasonings to boost flavor and texture. Chill the salad to let all the ingredients come together beautifully. Serve Cheesy Macaroni Salad at your next picnic, potluck, or backyard barbecue for a guaranteed hit. Make this, and then also try my grandmother's Macaroni and Tomatoes Recipe for a simple and satisfying dish.
Make hot version of macaroni and cheese with my Protein Mac and Cheese and Bahamian Mac and Cheese recipes. If you are a fan of cheese goodness and bold flavors, I highly recommend you make my Barbecue Turkey Lasagna recipe!
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Ingredients
Find below the list of ingredients needed to make my Cheesy Macaroni Salad. For this recipe, I used 170g boxes of macaroni and cheese, but the recipe will still work if using 200g boxes of macaroni and cheese.
- Boxes of Macaroni and Cheese (170g, or up to 200g boxes)
- Mayonnaise
- Sweet Relish
- Apple Cider Vinegar
- Water
- Granulated Sugar
- Onion Powder
- Celery
- Bell Pepper
- Red Onion
See recipe card for quantities.
How to make Cheesy Macaroni Salad
- Bring a large pot of water to a boil. Remove the cheese packets from the boxes and cook the macaroni as directed on the packaging.
- Make the dressing in a large enough bowl, to accommodate all of the cooked pasta, around 4QT. Whisk together, the mayonnaise, relish, vinegar, water, onion powder, and granulated sugar.
- Add one cheese packet at a time to the mayo mixture, whisking until smooth after each addition. Set aside to allow the cheese to dissolve better.
- Meanwhile, drain the al dente cooked noodles. Rinse them with cold water to stop the cooking process. Let them drain out as much water as possible.
5. Add the chopped pepper, celery, and red onion, to the cheesy dressing.
6. Transfer the drained and cooled noodles to the large salad bowl. Fold the vegetables and pasta into the cheesy dressing, until well coated.
Cover the bowl with a lid or plastic wrap, and refrigerate for 30 minutes to an hour, to allow the flavors to enhance. Do not worry if you don't have the time, it is very delicious if consumed right away as well!
Substitutions
- Mayonnaise - Replace the mayonnaise with Greek yogurt, making sure to use unsweetened and unflavored yogurt (I've made the mistake before).
- Vegetables - Feel free to add your own favorite vegetables to the Cheesy Macaroni Salad. Some options include; cherry tomatoes, cucumber, cauliflower or brocoli.
- Herbs - Add a touch of freshness by adding freshly chopped dill, cilantro or parsley.
Storing the Cheesy Macaroni Salad
Cool the Cheesy Macaroni Salad completely to preserve its creamy texture. Transfer it to an airtight container to keep it fresh. Store it in the refrigerator for up to 3 days. Stir gently before serving to revive the dressing and texture. Skip freezing, as the mayo-based dressing can separate and become grainy when thawed.
Recipe
Cheesy Macaroni Salad
Ingredients
- 3 boxes Macaroni and Cheese 170g boxes
- 2 ribs Celery finely chopped
- 1 large Bell Pepper cored and diced
- ¼ cup Red Onion finely chopped
Salad Dressing
- ¾ cup Mayonnaise
- ¼ cup Sweet Relish
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Water
- 1 teaspoon Onion Powder
- 1 teaspoon Granulated Sugar
Instructions
- Bring a large pot of water to a boil. Remove the cheese packets from the boxes and cook the macaroni as directed on the packaging.3 boxes Macaroni and Cheese
- Make the dressing in a large enough bowl, to accommodate all of the cooked pasta, around 4QT. Whisk together, the mayonnaise, relish, vinegar, water, onion powder, and granulated sugar.¾ cup Mayonnaise, ¼ cup Sweet Relish, 2 tablespoon Apple Cider Vinegar, 1 tablespoon Water, 1 teaspoon Onion Powder, 1 teaspoon Granulated Sugar
- Add one cheese packet at a time to the mayo mixture, whisking until smooth after each addition. Set aside to allow the cheese to dissolve better.
- Meanwhile, drain the al dente cooked noodles. Rinse them with cold water to stop the cooking process. Let them drain out as much water as possible.
- Add the chopped pepper, celery, and red onion, to the cheesy dressing.2 ribs Celery, 1 large Bell Pepper, ¼ cup Red Onion
- Transfer the drained and cooled noodles to the large salad bowl. Fold the vegetables and pasta into the cheesy dressing, until well coated.
- Cover the bowl with a lid or plastic wrap, and refrigerate for 30 minutes to an hour, to allow the flavors to enhance. Do not worry if you don't have the time, it is very delicious if consumed right away as well!
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