Name: Guy Fieri’s Rockin’ Macaroni Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
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

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Introduction

Guy Fieri’s Rockin’ Macaroni Salad is a flavorful twist on a classic side dish, packed with crunchy veggies and a smoky, tangy dressing. Perfect for barbecues, picnics, or any gathering where comfort food shines.

A clear glass bowl filled with creamy macaroni salad sits on a white marbled surface. The salad has several layers: the bottom and main layer is elbow macaroni coated in a thick white dressing mixed with green bell pepper pieces and small chunks of red onion. Above this, there are bright red bell pepper bits adding color. The top layer is sprinkled with shredded yellow cheddar cheese, finely chopped green onions, and fresh green parsley leaves, with a light dusting of red chili powder adding a slight orange tint. The macaroni salad looks fresh and colorful under natural light coming from a side window. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra crunch, add chopped celery seed or substitute some mayonnaise with Greek yogurt for a tangier, lighter dressing.
You can swap cheddar cheese for Monterey Jack or pepper jack to add different flavor profiles.
Try adding a dash of hot sauce or cayenne pepper if you like a bit of heat.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, stir well and adjust seasoning if needed. This dish is best enjoyed chilled.

How to Serve

A top view of a clean white marbled surface holding nine small bowls and a small pile of chopped white onions. In a white bowl at top right is a layer of cooked elbow macaroni pasta, cream and light beige in color with smooth curves. Below it, a glass bowl holds chopped green onions showing green and white colors, with fresh green texture. To its left, a small pile of finely chopped white onion pieces lies directly on the white marbled surface. Next to this pile, a small glass bowl contains a reddish-brown spice mix, and just below it, another glass bowl contains ground black pepper and reddish spices. In the white bowl at bottom center, finely shredded cheddar cheese creates a yellow-orange mound with a stringy texture. Above it, a small rustic bowl with grey speckled finish is filled with bright red diced bell peppers, chunky and juicy. At top left, a small white bowl holds creamy pale beige mayonnaise with swirls. Next to this, a ceramic grey cup with a handle contains thin, translucent slices of pickle with a greenish-yellow tint. At bottom left, a small glass bowl contains golden honey or syrup with a shiny, smooth surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, it’s best to prepare it at least an hour in advance to let the flavors meld, and it can be stored in the fridge for up to 3 days.

Can I use a different type of pasta?

While elbow macaroni is traditional, small pasta shapes like shells or rotini work well and hold the dressing nicely.