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Chilled Macaroni Salad

Chilled Macaroni Salad

Serves: 6 to 8

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1 (16-ounce) box elbow macaroni
3 stalks celery, very finely chopped
3 carrots, peeled and shredded
1 Vidalia onion, very finely chopped
1/2 cup mayonnaise, or to taste, preferably Duke's
Coarse salt and freshly ground black pepper
1 cup mild cheddar cheese, shredded


Bring a large pot of water to a rolling boil. Season with salt and add macaroni. Cook macaroni until tender, about 10 minutes or according to package instructions. Drain well, then transfer to a large bowl to cool.

Once the macaroni is cooled, add the celery, carrots, onion and mayonnaise. Season with salt and pepper. Cover with plastic wrap, and chill in the refrigerator until cold, at least 2 hours. Add cheese just before serving. 


Per serving, based on 6: 513 calories (percent of calories from fat, 40), 15 grams protein, 63 grams carbohydrates, 4 grams fiber, 23 grams fat (6 grams saturated), 26 milligrams cholesterol, 257 milligrams sodium.

About the recipe

Make this chilled macaroni salad recipe for a tasty side at a cookout or even tonight's dinner.

This recipe is an old Southern favorite from food writer Virginia Willis.