Description
This Southern macaroni salad is more than just a side dish, it’s a recipe rooted in tradition. I grew up making versions of this creamy, tangy classic with my great-grandmother, whose roots stretch from Louisiana to Mississippi. Every bite reminds me of summers in her kitchen, where we didn’t need measurements, just memory, taste, and love.
Ingredients
Scale
- 8 oz elbow macaroni pasta (uncooked)
- 3 eggs (Boiled and sliced into chunks)
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup chopped red onions
- 2 celery stalks (chopped)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Step: Cook the pasta in accordance with the instructions on the package.
- Step: Rinse the pasta in cold water and dry completely.
- Step: Add the pasta to your serving bowl along with the remaining ingredients. Stir to combine.
- Step: Chill for a minimum of 1 hour. A few hours is optimal.
Notes
Use a food processor to chop up the eggs and veggies if you want them really finely diced. You can substitute sour cream or plain Greek yogurt for mayo. If the salad looks dry after chilling, stir in a little more mayo or milk before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 95 mg
Keywords: Southern Macaroni Salad, Pasta Salad, Side Dish, Classic Southern