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Macaroni Cheddar Salad

Macaroni Cheddar Salad


Prep Time: 15 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Yield: 10 servings

  • 1 (1-pound) box elbow macaroni, cooked according to package directions
  • 1 cup (4-ounces) cheddar cheese, cut into ¼-inch cubes
  • 1 large celery stalk, diced
  • ½ cup frozen green peas, thawed
  • ½ cup packaged shredded carrots
  • ¾ cup light mayonnaise
  • ¾ cup sour cream
  • 1 teaspoon celery seed
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • Israeli (Mediterranean) pickles packed in brine, diced (optional)

1. Mix all ingredients in a large bowl until well combined.
2. Refrigerate for 2 hours before serving.


This is a great picnic salad. Add tuna, sliced hard boiled eggs or chunks of different cheeses for a heartier version. All you need now is a wicker picnic basket, a great wine (see Hagafen suggestion) and a guilt-free afternoon off.

Suggested Wine:

Hagafen 2005 Napa Valley Sauvignon Blanc

The grassiness from the celery will find its ideal mate in this Sauvignon Blanc as it has a hint of freshly cut hay. Its high acid will also cut the mayo and cheese in the dish.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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