This is a mayo-dressed elbow macaroni salad with blanched broccoli florets, cubed sharp cheddar, celery, red bell pepper, red onion, scallions, and toasted sliced almonds. The dressing combines mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, honey, garlic powder, and smoked paprika. It makes 8 servings and holds well in the fridge, which makes it a genuinely useful dish to bring somewhere or prep the night before.
Why this recipe works
Two things carry this salad. First, cooking the broccoli directly in the pasta water for the last 60โ90 seconds โ no separate pot, no guesswork โ gives you florets that are just tender enough to lose their raw bite but still snap when you chew. Overdo it by even a minute and they turn army-green and soft, so the timing matters. Second, the dressing uses both mayonnaise and sour cream rather than mayo alone. Mayo provides the body and fat that makes the dressing cling to the pasta; sour cream (or Greek yogurt) cuts through that richness with acidity so the whole thing doesnโt taste flat. The apple cider vinegar and Dijon push that contrast further, and the small amount of honey keeps the tang from going sharp. The result is a dressing that actually coats rather than pools at the bottom of the bowl.
What can go wrong
- Watery dressing after chilling: Pasta and broccoli release moisture as they sit. If you donโt drain and dry both thoroughly before mixing, the dressing thins out and slides off. Spread the drained pasta on a sheet pan to steam-dry for a few minutes, and pat the broccoli with a towel before adding it to the bowl.
- Cheddar that crumbles instead of cubes: Warm cheese is nearly impossible to cut cleanly into quarter-inch cubes โ it smears and breaks. The recipe specifies well-chilled cheddar for a reason. If yours has been sitting out, put it back in the freezer for 10 minutes before cutting.
- Almonds that go soft: Toasted almonds lose their crunch within an hour once they hit the dressed salad. If you mix them in during assembly, theyโll be chewy by the time the salad reaches the table. Keep them separate and stir them in right before serving.
- Under-seasoned pasta: The dressing is seasoned, but pasta absorbs salt during cooking and needs it then โ not just from the dressing later. If the boiling water wasnโt well-salted, the macaroni will taste bland no matter how good the dressing is. Taste a piece before draining; it should be seasoned all the way through.
- Onion that overpowers everything: Raw red onion can dominate the whole bowl. The recipe suggests rinsing it, which helps, but soaking the diced onion in cold water for 10 minutes and then draining it is more effective at mellowing the sharpness without losing the flavor entirely.
Make-ahead notes
This salad is genuinely better after 30 minutes in the fridge โ the dressing absorbs into the pasta and the flavors settle โ but dress it at the table if youโre transporting it more than a few hours out, because a pre-dressed salad goes limp fast. The practical approach: mix the dressing separately and store it in a jar; keep the toasted almonds in a small bag; combine everything except the almonds up to 24 hours ahead and refrigerate covered. Give it a good stir before serving, taste for seasoning (chilled food often needs a pinch more salt), and add the almonds last. If the dressing looks tight after overnight storage, stir in a teaspoon of apple cider vinegar or a spoonful of sour cream to loosen it. The assembled salad without almonds keeps well for up to 3 days refrigerated, though the broccoli softens slightly by day two.
Cheddar and Broccoli Macaroni Salad
Equipment
- Large pot
- Colander
- Rimmed baking sheet
- Parchment paper
- Chef's Knife
- Cutting board
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Salad spinner or clean kitchen towel
Ingredients
For the Salad:
- ยฝ cup sliced almonds toasted
- 12 oz elbow macaroni dry, regular or small elbows
- 4 cups broccoli florets bite-size, stems trimmed; about 1 large head
- 1 cup celery small dice
- ยฝ cup red onion finely diced, rinsed if sharp
- ยฝ cup red bell pepper small dice, optional for sweetness
- ยผ cup scallions thinly sliced, green and pale parts
- 1 ยฝ cups sharp cheddar cheese cut into 1/4-inch cubes (about 6 oz), well-chilled for clean cuts
For the Dressing:
- ยพ cup mayonnaise full-fat for best texture
- ยฝ cup sour cream or full-fat Greek yogurt for a tangier profile
- 2 tbsp apple cider vinegar unfiltered if available, for brightness
- 1 tbsp Dijon mustard smooth style
- 2 tsp honey to balance the vinegar
- ยฝ tsp garlic powder fine granulation for even mixing
- ยฝ tsp smoked paprika sweet or mild, not hot
- 1 tsp kosher salt plus more for boiling water and final seasoning
- ยฝ tsp freshly ground black pepper fine grind for even distribution
Instructions
- Toast the Almonds: Preheat the oven to 350ยฐF / 175ยฐC. Spread sliced almonds on a parchment-lined rimmed baking sheet and toast until golden and fragrant, 8โ10 minutes. Transfer to a plate to cool completely so they stay crisp.
- Cook Pasta and Blanch Broccoli: Bring a large pot of water to a rolling boil and season generously with kosher salt. Add elbow macaroni and cook until just past al dente, 7โ8 minutes. In the last 60โ90 seconds of cooking, stir in the broccoli florets; cook until bright green and crisp-tender.
- Shock and Dry: Drain into a colander and rinse under cold running water until cool. Shake vigorously to remove excess moisture. Spin the broccoli in a salad spinner or blot everything dry with a clean towel, then spread on a baking sheet to air-dry 5 minutes to prevent a watery dressing.
- Whisk the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon, honey, garlic powder, smoked paprika, 1 tsp kosher salt, and black pepper until fully emulsified and silky, 30โ45 seconds.
- Combine the Salad: Add cooled macaroni, broccoli, celery, red onion, red bell pepper, scallions, and cheddar cubes to the bowl. Toss gently with a wide spatula until every nook is coated, 1โ2 minutes. Fold in half of the toasted almonds, reserving the rest for garnish.
- Chill and Serve: Cover and refrigerate for 30 minutes until the salad is thoroughly cold (about 40ยฐF / 4ยฐC) and flavors meld. Toss again, taste, and adjust with a pinch more salt, pepper, or a splash of vinegar. Serve topped with the remaining almonds.
Notes
Chefโs Tips:
- Cut cheddar into small 1/4-inch cubes so it disperses evenly and doesnโt clump.
- Dry the pasta and broccoli thoroughlyโexcess water thins the dressing and mutes flavor.
- Make-Ahead: Toss pasta and veg with half the dressing, chill, and add the rest just before serving for maximum sheen.
- Nut-Free Swap: Use roasted, salted sunflower seeds for similar crunch.
- For a lighter dressing, substitute half the mayonnaise with full-fat Greek yogurt and add a pinch more honey to balance.
- If the salad tightens after chilling, loosen with 1โ2 tbsp cold water or milk and re-toss.
- Keep Cold for Food Safety: Hold at or below 40ยฐF / 4ยฐC when transporting to picnics.
Nutrition
FAQ
Can I use frozen broccoli instead of fresh?
You can, but the texture will be softer. Frozen broccoli is already partially cooked, so skip the blanching step entirely โ thaw it, pat it very dry, and add it straight to the assembled salad. Expect it to be a bit less crisp than fresh florets.
What can I use instead of sour cream if I donโt have any?
Full-fat Greek yogurt works as a straight swap and is listed as an option in the recipe. Plain regular yogurt also works but thins the dressing slightly, so start with a little less and adjust. Cream cheese thinned with a splash of milk is another option if thatโs whatโs in your fridge.
Can I skip the almonds or swap them for something else?
Yes โ the almonds are purely for crunch and can be left out without affecting the rest of the salad. Sunflower seeds, pepitas, or roughly chopped walnuts all work. Toast whichever you use the same way, and add them at the last minute.
My grocery store only has pre-shredded cheddar. Can I use that?
It will work in a pinch, but shredded cheddar disappears into the dressing rather than giving you distinct pockets of cheese. If cubing a block isnโt possible, use a coarser shred and add it gently so it doesnโt break down completely during mixing.
Can I make this without mayonnaise?
You can replace the mayo with more Greek yogurt or a thick plain yogurt, though the dressing will be tangier and less rich. A small drizzle of olive oil stirred in helps add back some of the fat and cling that mayo provides.
How do I keep the salad from drying out if I make it the night before?
Press a piece of plastic wrap directly against the surface of the salad before putting the lid on โ this limits air exposure and keeps the top layer from drying out. When you pull it from the fridge, stir it well and add a spoonful of sour cream or a splash of vinegar if it looks stiff.