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Home » Recipes

Mac 'n' Cheese Salad

Published: Jun 21, 2021 · Modified: Apr 8, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Mac 'n' cheese salad in a round serving bowl with a platter of sausage rolls and paper napkins on the side.
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This mac 'n' cheese salad is the ultimate comfort food meets salad dish! Creamy, cheesy pasta combined with fresh veggies makes it perfect for barbecues, picnics, or easy lunches. Quick, delicious, and sure to be a hit!

I first saw the recipe in the July 2016 Asda Good Living magazine and have adapted it slightly and made it LOADS of times over the years!!   It's delicious and incredibly moreish...I guess it helps that macaroni cheese is one of my favourite meals.   It's a great dish to serve for a buffet, at a BBQ or to take on a picnic.   Leftovers are great to enjoy for lunch too.

Tips

  • Make it spicy - add sriracha, jalapeños or smoked paprika.
  • BBQ flavours - mix in pulled pork or drizzle with BBQ sauce.
  • Healthy version - use whole wheat pasta, fat free Greek yogurt in the dressing and add extra veggies.
  • Vegan version - use dairy-free cheese and a cashew-based dressing.
  • This mac 'n' cheese salad recipe is easily adapted if you’re cooking for less or more people.

FREQUENTLY ASKED QUESTIONS

Can I make Mac 'n' Cheese Salad ahead of time? 

Yes - make it a day in advance, but stir in a little extra dressing before serving to refresh the texture. 

How do I keep my pasta from getting mushy? 

Cook it al dente, rinse with cold water, and toss with a little oil to prevent sticking. 

Can I serve this warm? 

 It's best served at room temperature, or cold.

How long does Mac 'n' Cheese Salad last in the fridge? 

Keep it in an airtight container in the fridge for up to 3 days. 

Can I freeze Mac 'n' Cheese Salad? 

It's not recommended as the pasta can become mushy, and dairy-based dressings don’t freeze well. 

What can I add to make it a full meal? 

Add grilled chicken or roasted chickpeas for extra protein. 

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How to make this Mac 'n' Cheese Salad

Ingredients

  • 300g macaroni or spirali pasta
  • 1 tbsp olive oil
  • 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon)
  • 4 tbsp light mayonnaise (Heinz is my favourite!)
  • 2 tbsp reduced fat sour cream
  • 1 tsp American-style mustard
  • 40g extra mature cheddar, grated
  • 40g red leicester, grated
  • 1 small yellow pepper, deseeded and diced
  • 8 baby cherry or plum tomatoes, halved
  • 2 tbsp chopped chives, to garnish

Instructions

  1. Heat the grill on high.
  2. Cook the pasta according to the pack instructions (around 10 minutes). Drain and refresh with cold water. Transfer to a large bowl, toss with the olive oil and allow to cool completely.
  3. Meanwhile, cook the bacon under the hot grill until crispy (around 5 to 6 minutes, turning once). Leave to cool on a plate with kitchen roll, then roughly chop ready for adding at step 4.
  4. To make the dressing, put the mayonnaise, sour cream and mustard in a small bowl. Stir together until well combined.
  5. Stir the bacon, grated cheeses, diced pepper and tomatoes into the pasta. Drizzle over the dressing and gently stir to combine. Garnish with the chopped chives and serve straight away.

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Mac 'n' cheese salad in a round serving bowl with a platter of sausage rolls and paper napkins on the side.

Mac 'n' Cheese Salad

By: Deborah
This mac 'n' cheese salad is the ultimate comfort food meets salad dish! Creamy, cheesy pasta combined with fresh veggies makes it perfect for barbecues, picnics, or easy lunches. Quick, delicious, and sure to be a hit!
PREP: 10 minutes minutes
COOK: 15 minutes minutes
TOTAL: 25 minutes minutes
Course: Lunch, Salad, Side Dish, Snack
Cuisine: Italian
Servings: 4 people
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Equipment

  • Saucepan
  • Colander

Ingredients

  • 300 g (10.6 oz) macaroni or spirali pasta
  • 1 tbsp olive oil
  • 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon)
  • 4 tbsp light mayonnaise (Heinz is my favourite!)
  • 2 tbsp reduced fat sour cream
  • 1 tsp American-style mustard
  • 40 g (1.4 oz) extra mature cheddar grated
  • 40 g (1.4 oz) red leicester grated
  • 1 small yellow pepper deseeded and diced
  • 8 baby cherry or plum tomatoes halved
  • 2 tbsp chopped chives to garnish

Instructions

  • Heat the grill on high.
  • Cook the pasta according to the pack instructions (around 10 minutes). Drain and refresh with cold water. Transfer to a large bowl, toss with the olive oil and allow to cool completely.
  • Meanwhile, cook the bacon under the hot grill until crispy (around 5 to 6 minutes, turning once). Leave to cool on a plate with kitchen roll, then roughly chop ready for adding at step 4.
  • To make the dressing, put the mayonnaise, sour cream and mustard in a small bowl. Stir together until well combined.
  • Stir the bacon, grated cheeses, diced pepper and tomatoes into the pasta. Drizzle over the dressing and gently stir to combine. Garnish with the chopped chives and serve straight away.

Notes

  • Make it spicy - add sriracha, jalapeños or smoked paprika.
  • BBQ flavours - mix in pulled pork or drizzle with BBQ sauce.
  • Healthy version - use whole wheat pasta, fat free Greek yogurt in the dressing and add extra veggies.
  • Vegan version - use dairy-free cheese and a cashew-based dressing.
  • This mac 'n' cheese salad recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • pasta dishes
  • salad recipes

 

Nutrition

Calories: 486kcal | Carbohydrates: 60g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 332mg | Potassium: 336mg | Fiber: 3g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 24mg | Calcium: 168mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue food, buffet food, mac n cheese salad recipe, party food, pasta salad recipe, picnic food
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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