Imagine a dish that combines the creamy comfort of mac and cheese with the fresh crunch of a killer pasta salad. Now stop imagining, because Guy Fieri’s Mac-Daddi-Roni Salad exists. This isn’t your sad, mayo-drenched picnic side—this is a flavor explosion that’ll make your taste buds throw a party.
Why settle for basic when you can have bold? If your idea of a good time involves elbow macaroni, crispy veggies, and a dressing that slaps, keep reading. Spoiler: You’re about to level up your potluck game forever.
Why This Recipe Slaps
Guy Fieri doesn’t do subtle, and neither does this salad.
The magic lies in the perfect balance of textures and flavors. Creamy dressing, crunchy veggies, and al dente pasta create a symphony in every bite. The dressing—a tangy, smoky, slightly sweet masterpiece—clings to every noodle like it’s getting paid.
Plus, it’s customizable. Hate celery? Toss it.
Love heat? Add jalapeños. This recipe is a canvas, and you’re the artist (but with way less pretension).
Ingredients You’ll Need
- Elbow macaroni (1 lb)—the backbone of the operation.
- Mayonnaise (1 cup)—because creaminess is non-negotiable.
- Sour cream (½ cup)—for tang and richness.
- Apple cider vinegar (2 tbsp)—to cut through the fat.
- Dijon mustard (1 tbsp)—for that sneaky depth of flavor.
- Smoked paprika (1 tsp)—because Guy Fieri loves smoke.
- Red bell pepper (1, diced)—color and crunch.
- Celery (2 stalks, diced)—controversial but necessary.
- Red onion (½, finely chopped)—for a little bite.
- Cheddar cheese (1 cup, cubed)—because cheese is life.
- Salt and pepper—to taste, obviously.
How to Make It: Step-by-Step
- Cook the pasta. Boil the elbow macaroni until al dente.
Drain and rinse under cold water to stop the cooking. Nobody wants mushy noodles.
- Make the dressing. Whisk together mayo, sour cream, vinegar, Dijon, smoked paprika, salt, and pepper. Taste it.
Adjust. Repeat until perfect.
- Chop the veggies. Dice the bell pepper, celery, and red onion. Uniform pieces = better texture.
- Combine everything. Toss the cooled pasta, veggies, and cheese with the dressing.
Mix gently but thoroughly—no naked noodles allowed.
- Chill. Let it sit in the fridge for at least an hour. Patience is a virtue, and it makes the flavors meld.
- Serve. Garnish with extra paprika or cheese if you’re feeling fancy. Or don’t.
It’s your salad.
Storage Instructions
Store this bad boy in an airtight container in the fridge. It’ll last 3–4 days, but let’s be real—it won’t stick around that long. If you’re prepping ahead, wait to add the cheese until just before serving to avoid weird texture changes.
Pro tip: Stir well before serving leftovers to redistribute the dressing.
Why You Should Make This ASAP
This isn’t just a salad; it’s a crowd-pleaser, meal-prep hero, and flavor powerhouse. It’s perfect for picnics, BBQs, or when you need a carb-loaded hug. The protein from the cheese and the veggies (yes, celery counts) make it semi-respectable.
Plus, it’s easy to double or triple for a crowd. FYI, you’ll probably get asked for the recipe. A lot.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy macaroni = sad salad.
Rinse it under cold water to stop the cooking.
- Skipping the chill time. The flavors need to mingle. Don’t rush it.
- Drowning it in dressing. Start with ¾ of the dressing, then add more if needed. You can always add; you can’t subtract.
- Using pre-shredded cheese. It’s coated in anti-caking agents and won’t melt properly.
Cube it yourself.
Alternatives for the Adventurous
Feel like mixing it up? Try these swaps:
- Pasta: Shells or rotini work great.
- Cheese: Pepper jack for heat, or gouda for smokiness.
- Veggies: Add pickles, jalapeños, or even bacon (because bacon).
- Dressing: Swap sour cream for Greek yogurt if you’re pretending to be healthy.
FAQs
Can I make this ahead of time?
Absolutely. Make it a day in advance—the flavors get even better.
Just hold the cheese until you’re ready to serve.
Is there a way to lighten this up?
Sure, if you’re into that. Use Greek yogurt instead of sour cream and light mayo. But IMO, go big or go home.
Can I freeze this salad?
Nope.
Freezing will turn the pasta into a sad, mushy mess and the dressing will separate. Eat it fresh.
What if I don’t like smoked paprika?
Substitute regular paprika or a pinch of cayenne for heat. But seriously, try the smoked version first.
Final Thoughts
Guy Fieri’s Mac-Daddi-Roni Salad is the ultimate flex for anyone who thinks pasta salad is boring.
It’s creamy, crunchy, smoky, and downright addictive. Whether you’re feeding a crowd or just yourself (no judgment), this recipe delivers. So grab your apron, channel your inner Flavortown mayor, and get cooking.
Your taste buds will thank you.