This is the BEST Macaroni Salad EVER! It’s the perfect side dish for all your summer BBQ’s.
I’m SO excited about today’s recipe because after MANY months of debating if I should keep only sharing my favorite dessert recipes or if I should branch out and also share my favorite savory recipes. Well, as you can see I decided to start sharing savory recipes starting with this delicious Macaroni Salad.
Seriously, this Macaroni Salad is the BEST. Every time I bring it to a party, I’m always getting ask for the recipe. What I love about this salad is that it’s the best of both world’s…macaroni salad and coleslaw. I add cucumbers, green peppers and celery which gives this macaroni salad that extra little crunch.
And because I’m from Wisconsin and we put cheese on EVERYTHING. I like to top this macaroni salad off with some coldby jack cheese squares. It’s so good and as always it’s super simple to make.
JUST A FEW TIPS:
✓ NOODLES: I like to use rings for this macaroni salad because it’s just enough “noodle” to not be over powering and heavy. But I have also used small shell noodles which makes this side dish a little bit more “hearty”.
✓ VEGGIES: I like to use cucumbers, green peppers and celery but you can mix it up and use tomatoes, orange/yellow peppers, carrots…the options are endless.
✓ BEST ON THE SAME DAY: I find that this macaroni salad is BEST on the same day you make it because the coleslaw and veggies are fresh and crunchy…the next day things tend to get a little more soggy.
STEP-BY-STEP GUIDE ON HOW TO MAKE THIS MACARONI SALAD:
- 1 package ring noodles
- 1 package coleslaw mix
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 1 cucumber, chopped
- 1 green pepper, chopped
- 1/2 cup blue cheese crumbles
- 4 colby jack cheese sticks, cut into cubes
- 1 1/2 cups mayo
- 1/3 cup sugar
- 1/4 cup blue cheese crumbles
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
STEP 1: Cook ring noodles according to package directions. Drain and rinse in cold water.
STEP 2: In a large bowl, add noodles, coleslaw mix, onions, celery, cucumber, green peppers and blue cheese crumbles.
STEP 3: Mix all the ingredients together.
STEP 4: In a small bowl, whisk together mayo, sugar, blue cheese crumbles, apple cider vinegar, salt and pepper.
STEP 5: Pour dressing over salad and mix until everything is coated. Add colby jack cheese.
STEP 6: Cover and place in refrigerator for at least 1 hour before serving.
*STORE: Place leftover macaroni salad in an airtight container and store in refrigerator up to 4 days.
Amount Per Serving: Calories: 232Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 19mgSodium: 322mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 4g