The creamy, cheesy, bacon-loaded pasta salad that disappears first at every cookout. Tender elbow macaroni in a tangy-creamy dressing, packed with sharp cheddar cubes, crispy bacon, crunchy celery and red onion. Make it ahead — it actually gets better as it chills — and watch everyone come back for thirds. It’s the ultimate BBQ, potluck and picnic side.
Fun fact: classic American macaroni salad traces back to the spread of mayonnaise in the early 1900s, after Hellmann’s began bottling it commercially in 1912. Cold, mayo-dressed salads became picnic staples — and Hawaii made mac salad its own beloved plate-lunch institution.
Why this recipe works
RINSE the pasta cold. Rinsing stops the cooking and cools it fast so the dressing doesn’t get absorbed and gloppy.
DRESSING with a tang. A little vinegar and mustard cut the richness so it’s creamy, not heavy.
CHILL before serving. An hour in the fridge lets the flavors meld and the salad set up.
Ingredients
Serves 8.
Salad:
1 lb (450 g) elbow macaroni
8 oz (225 g) sharp cheddar, cubed small
8 slices bacon, cooked and crumbled
2 celery stalks, diced
1/2 red onion, finely diced
3 green onions, sliced
Creamy dressing:
1 cup mayonnaise
1/4 cup sour cream
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp salt + 1/2 tsp black pepper
Instructions
Step 1: Cook the pasta
Boil the macaroni in salted water until just tender. Drain and rinse under cold water until cool. Drain well.
Step 2: Make the dressing
Whisk mayonnaise, sour cream, vinegar, Dijon, sugar, garlic powder, salt and pepper until smooth.
Step 3: Combine
In a large bowl, toss the cooled pasta with the cheddar, bacon, celery, red onion and green onions.
Step 4: Dress
Pour over the dressing and fold until everything is evenly coated.
Step 5: Chill
Cover and refrigerate at least 1 hour so the flavors meld and the salad firms up.
Step 6: Serve
Stir before serving; if it looks dry, fold in a spoonful more mayo. Top with extra bacon and chives.
Nutrition information
Calories: 470 kcal per serving
Protein: 15 g
Carbohydrates: 38 g
Fat: 28 g
Saturated Fat: 9 g
Fiber: 2 g
Pro tips for the best cheesy bacon macaroni salad
Save some dressing. Pasta soaks up dressing as it sits — hold back a little to stir in just before serving.
Cook pasta al dente. Slightly firm pasta holds up better in the salad than mushy noodles.
Make ahead. Best made a few hours to a day ahead so flavors develop.
Add crunch last. Stir in bacon right before serving so it stays crisp.
Frequently asked questions
Why is my macaroni salad dry?
Pasta absorbs dressing as it chills. Reserve some dressing (or a little extra mayo) to fold in right before serving.
How long does macaroni salad last?
3-4 days in an airtight container in the fridge. Don’t leave it out more than 2 hours (1 in the heat).
Can I make it ahead?
Yes — it’s best made a few hours to a day ahead. Add the bacon just before serving so it stays crispy.
What pasta is best?
Elbow macaroni is classic, but shells, rotini or ditalini all work and hold the dressing well.
Can I lighten it up?
Use half Greek yogurt in place of some mayo, and turkey bacon for a lighter version.
