Macaroni Salad
What can be more American than macaroni and cheese, I thought? So it was a simple stretch to make a great picnic side dish Macaroni salad with cheddar cheese and diced bell pepper. Simple easy to make and will feed lots and lots of hungry BBQer’s.
Ingredients for Macaroni Salad:
- 1 lb. elbow macaroni cooked and cooled
- 4 cups sour cream
- 2 cup mayonnaise
- 3 tbs red wine vinegar
- ½ cup shredded cheddar cheese
- 1 bell pepper finely diced
- salt & pepper to taste
Directions for Macaroni Salad:
Cook the macaroni and drain and let cool slightly.
In a large mixing bowl add the sour cream, mayonnaise, vinegar, cheese,bell pepper & salt & pepper. Add the slightly warm macaroni and mix completely. Taste and adjust seasoning if necessary. If making far in advance you may have to add a little bit of whole milk to keep it moist, as the sauce will be absorbed by the macaroni. Add the milk a little at a time until the macaroni is moist but not really wet as too much milk will dilute the sauce too much.
Here are a few items to help make this recipe:
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
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- 1 lb. elbow macaroni cooked and cooled
- 4 cups sour cream
- 2 cup mayonnaise
- 3 tbs red wine vinegar
- ½ cup shredded cheddar cheese
- 1 bell pepper finely diced
- salt & pepper to taste
- Cook the macaroni and drain and let cool slightly.
- In a large mixing bowl add the sour cream, mayonnaise, vinegar, cheese,bell pepper & salt & pepper. Add the slightly warm macaroni and mix completely. Taste and adjust seasoning if necessary.
- Best to mix while macaroni slightly warm as it will absorb the flavors better. baut if making far in advance you will need to add more sauce before serving.