Prep 40 mins
Cook 20 mins
This is a copy cat from The Shed in Ocean Springs, MS. I've not made this yet but it sounds good. Got it from a BBQ web site.
- 2 cups of uncooked shell pasta
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄8 cup cider vinegar
- 1⁄8 cup sugar
- 1⁄2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1 tablespoon Dijon mustard
- 1⁄2 bell pepper
- 1⁄2 red onion
- 1⁄4 shredded cheddar cheese
- Boil and drain pasta- set aside to cool to room temperature.
- Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
- Mix the sauce with the pasta.
- Add in the chopped bell pepper, onion, and cheddar cheese.
- Refrigerate and enjoy!
Love this! This is a great mac salad! I first saw this recipe on the show Drive-ins, Diners, and Dives and had to find the recipe. This makes a very creamy macaroni salad. My hubby, who doesnt care for macaroni salad, said 3 times how he loved this recipe while eating it. There is an error in the recipe, where it says 2 cups "cooked" shells, it needs to be "uncooked" or you will have too much dressing and not enough pasta. I put about a cup of shredded mild cheddar cheese in. I noticed after tasting that sharp cheddar would of been better. If you watch the video on foodnetwork, you will see their cheese is the thicker shredded instead of the finely shredded. A day in the fridge sure makes it flavorful. From reading on the internet, the restaurant serves this right after they make it without refrigerating. I tried it both ways and liked it refrigerated better. Great mac salad! I will make this again and again!
YUM! Just how I like my macaroni salad - creamy, a bit sweet, a bit tangy, definitely not dry. This is so good - I keep sneaking back into the kitchen for another forkful! Made for PAC Spring '11.
The BAR NONE best mac salad ever!!