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Ingredients
- 1 lb macaroni (or shells)
- 1 1/2 c. mayonnaise
- 2 Tbsp. mustard
- 1/4 c. sour cream
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. sugar
- 1/2 tsp. kosher salt or to taste
- ground black pepper to taste
- 1 c. ham steak cut into small cubes
- 1 c. cheddar cheese cut into small cubes
- 2/3 c. frozen peas thawed
- 3 carrots shredded
Optional mix-ins:
- cucumber peeled and diced
- dill pickles chopped
- tomato diced
- red bell pepper diced
- celery chopped
Instructions
- Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temp (see notes below).
- In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
- In a large bowl toss macaroni with ham, cheese, peas, carrots, and other mix-ins.
- Fold in mayonnaise mixture until pasta is well coated.
- Cover with plastic wrap and refrigerate at least 3 hours or overnight.
- If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.
Notes
This is the perfect, traditional macaroni salad. Always a favorite at BBQs, potlucks, and family gatherings! Trust me, it is the best!
Nutrition
Calories: 483kcal | Carbohydrates: 35g | Protein: 15g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 686mg | Potassium: 265mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2895IU | Vitamin C: 12.5mg | Calcium: 168mg | Iron: 1.2mg
