Guy Fieri’s Rockin’ Macaroni Salad Recipe

Introduction

Guy Fieri’s Rockin’ Macaroni Salad is a flavorful twist on a classic summer side. Creamy, tangy, and packed with crunchy veggies and smoky spices, it’s perfect for BBQs, picnics, or any casual gathering.

Ingredients

• 3 cups elbow macaroni
• 0.5 cups mayonnaise
• 0.5 cups sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 0.5 cups red bell pepper, finely chopped
• 0.5 cups green bell pepper, finely chopped
• 0.5 cups red onion, finely chopped
• 0.5 cups celery, diced
• 0.25 cups dill pickles, diced
• 0.5 cups shredded cheddar cheese
• 0.25 cups green onions, sliced
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Step 2: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until well blended.
3. Step 3: Add the finely chopped red and green bell peppers, red onion, celery, and dill pickles to the dressing mixture. Stir to combine.
4. Step 4: Incorporate the cooled macaroni into the mixture and mix until evenly coated.
5. Step 5: Fold in the shredded cheddar cheese, green onions, garlic powder, and smoked paprika. Mix gently to distribute.
6. Step 6: Season with salt and pepper to taste, adjusting to your preference.
7. Step 7: Cover and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld together.
8. Step 8: Give it a final stir before serving.

Tips & Variations

• For extra tang, add a splash of pickle juice to the dressing before mixing.
• Swap cheddar cheese for pepper jack if you prefer a little heat.
• Use gluten-free pasta to make this recipe gluten-free.
• Add chopped hard-boiled eggs for added protein and texture.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled and does not freeze well due to the creamy dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, preparing it a few hours or the night before enhances the flavors as they meld together in the fridge.

How can I prevent the macaroni from becoming mushy?

Cook the macaroni just until al dente according to package instructions, then rinse it with cold water to stop the cooking process and cool it down.

Guy Fieri’s Rockin’ Macaroni Salad Recipe

Print Recipe

★★★★★

5 from 60 reviews

Guy Fieri’s Rockin’ Macaroni Salad is a creamy, tangy, and flavorful twist on a classic picnic favorite. Featuring tender elbow macaroni blended with a zesty mix of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, combined with crisp bell peppers, onions, celery, and dill pickles, this salad is enhanced with shredded cheddar cheese and smoky paprika for a bold finish. Perfect chilled, it’s ideal for barbecues, potlucks, or casual gatherings.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 3 cups elbow macaroni

Dressing

• 0.5 cups mayonnaise
• 0.5 cups sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Vegetables and Mix-ins

• 0.5 cups red bell pepper, finely chopped
• 0.5 cups green bell pepper, finely chopped
• 0.5 cups red onion, finely chopped
• 0.5 cups celery, diced
• 0.25 cups dill pickles, diced
• 0.5 cups shredded cheddar cheese
• 0.25 cups green onions, sliced

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Cook Macaroni: Boil the elbow macaroni in salted water according to the package instructions until al dente. Drain well, then rinse under cold water to cool the pasta and stop the cooking process.
2. Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and well blended.
3. Add Vegetables: Stir the finely chopped red bell pepper, green bell pepper, red onion, celery, and diced dill pickles into the dressing, ensuring all ingredients are evenly incorporated.
4. Combine Macaroni and Dressing: Add the cooled macaroni to the bowl and mix thoroughly so that every noodle is coated with the dressing and vegetable mixture.
5. Incorporate Cheese and Seasonings: Gently fold in shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika, mixing just enough to distribute them evenly without crushing the ingredients.
6. Season to Taste: Add salt and pepper according to your preference, tasting and adjusting seasoning as needed.
7. Chill: Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 1 hour, allowing the flavors to meld and develop.
8. Final Stir and Serve: Before serving, give the macaroni salad a final stir to recombine any settled ingredients, then serve chilled.

Notes

• For best flavor, prepare the salad a few hours ahead to let ingredients meld.
• Use sharp cheddar cheese for a more pronounced cheesy flavor.
• Add a dash of smoked paprika for a subtle smoky kick that enhances the salad’s depth.
• Make sure to rinse the cooked pasta with cold water to stop cooking and keep the noodles firm.
• Store leftovers in an airtight container in the fridge and consume within 3 days for optimal freshness.

Keywords: Guy Fieri, macaroni salad, creamy macaroni salad, picnic salad, potluck dish, cheddar cheese, bell peppers, smoky paprika