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Macaroni Salad with Cheese and Eggs

Overhead view of a bowl of creamy macaroni salad with sharp cheddar cheese, hard-boiled eggs, celery, and a tangy dressing.
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Tender elbow macaroni, sharp cheddar cheese, hard-boiled eggs, and crisp celery are tossed in a creamy dressing. One simple addition takes this macaroni salad beyond ordinary without changing the classic flavor everyone loves.

Ingredients

Units Scale
  • 16 ounces elbow macaroni (see PASTA note below)
  • 6 hard-boiled eggs, diced
  • 6 stalks celery, diced
  • 4 ounces sharp cheddar cheese, cut into 1/4-inch cubes
  • 4 tablespoons sweet pickle relish
  • 2 cups mayonnaise
  • 1/4 cup white vinegar
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

  1. Cook the macaroni according to package directions until tender. Drain and rinse under cold water to stop the cooking process. Allow to cool completely.
  2. In a large mixing bowl, combine the macaroni, eggs, celery, cheddar cheese, and sweet pickle relish.
  3. In a small bowl, whisk together the mayonnaise, vinegar, stone-ground mustard, salt, and black pepper.
  4. Pour the dressing over the macaroni mixture and stir until evenly coated.
  5. Cover and refrigerate for at least 1 hour before serving.

Notes

  • PASTA – Ditalini pasta can be substituted for elbow macaroni. Its smaller shape creates a slightly different texture but works just as well in this macaroni salad.

Find it online: https://foodienoise.com/macaroni-salad-with-cheese-and-eggs/