Description
Oh, the memories this dish brings! As a mom of three busy kids, I cherish recipes that are not only simple to make but also packed with flavor and pure comfort. I remember one frantic Tuesday evening, after soccer practice and before homework, when I pulled together this amazing Beef & Cheese Macaroni Salad. My youngest, usually a picky eater, devoured it, asking for seconds! That's when I knew this wasn't just another meal; it was a keeper, a true family favorite. This Beef & Cheese Macaroni Salad quickly became our go-to for potlucks, easy weeknight dinners, and even picnics. It’s hearty, satisfying, and everyone always asks for the recipe for this delicious cheesy beef macaroni salad. It’s love in a bowl, perfect for sharing.
Ingredients
1 lb Elbow macaroni
1 lb Ground beef (lean)
1 medium Onion, chopped
2 stalks Celery, chopped
1 medium Bell pepper, chopped (any color)
2 cups Cheddar cheese, shredded
1 cup Mayonnaise
2 tbsp Mustard (yellow or Dijon)
1 tbsp Apple cider vinegar
1 tsp Sugar
1 tsp Salt
½ tsp Black pepper
Instructions
- Cook elbow macaroni according to package directions. Drain thoroughly and rinse with cold water to stop cooking
- While the pasta cooks, brown ground beef and chopped onion in a large skillet over medium-high heat. Drain any excess fat
- Transfer the cooked beef and onion to a large mixing bowl. Add the cooled macaroni, chopped celery, bell pepper, and shredded cheddar cheese
- In a separate small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper to create the dressing
- Pour the dressing over the macaroni mixture. Toss everything gently until well combined, ensuring all ingredients are coated in the creamy dressing
- Cover the bowl and refrigerate for at least 1 hour before serving
Notes
For best results, do not overcook macaroni; aim for al dente. Rinse thoroughly with cold water to prevent sticking and cool quickly.
Ensure ground beef is well-drained to avoid a greasy salad.
Allow the salad to chill in the refrigerator for at least 1 hour for flavors to meld beautifully and deepen.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended as the mayonnaise can separate and pasta can become mushy.
Ground beef can be substituted with ground turkey or chicken, and different cheeses like Colby Jack or Monterey Jack can be used.
Consider adding diced pickles, black olives, cherry tomatoes, diced carrots, peas, corn, finely chopped zucchini, or a touch of hot sauce for variations.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 22.5g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Beef, Cheese, Macaroni, Salad, Ground Beef, Weeknight, Potluck, Picnic, Comfort Food, Easy