How to Make Guy Fieri’s Mac-Daddi-Roni Salad: 7 Layers of Creamy Pasta Goodness

Hey there, fellow foodies! Are you ready to dive into a pasta salad that’s so creamy, so flavorful, and so downright delicious that it’ll become your new go-to for every gathering? Look no further than Guy Fieri’s Mac-Daddi-Roni Salad! This isn’t just any pasta salad—it’s a seven-layer masterpiece that’s packed with all the good stuff. Creamy dressing, crunchy veggies, sharp cheddar, and of course, perfectly cooked macaroni. It’s a crowd-pleaser, and I’m so excited to share it with you today!

Why You’ll Love This Recipe

• Perfect for quick family dinners or weeknight meals
• A creamy, satisfying side dish that pairs with anything
• Prep can be done in just 30 minutes
• Make-ahead friendly—chill it and let the flavors meld
• Feeds a crowd (or your family with plenty of leftovers)

Ingredients

Here’s what you’ll need to make this incredible pasta salad:

• 1 pound elbow macaroni
• 1 ½ cups mayonnaise
• ½ cup sour cream
• 2 tablespoons Dijon mustard
• ¼ cup apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 cup grated sharp cheddar cheese
• ½ cup sliced green onions
• 1 cup frozen peas (thawed)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s get started! This salad comes together in just a few simple steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-9 minutes. Drain and rinse under cold water to cool.
2. Prepare the Dressing: In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and pepper. Mix well until smooth.
3. Chop the Veggies: While the pasta cooks, dice the celery and red bell pepper, slice the green onions, and prepare the other ingredients.
4. Combine Ingredients: In a large mixing bowl, add the cooled pasta, followed by the chopped celery, red bell pepper, peas, green onions, and grated cheddar cheese.
5. Add Dressing: Pour the dressing over the pasta mixture. Stir gently to ensure all ingredients are coated.
6. Taste and Adjust: Taste the salad and adjust the seasoning by adding more salt, pepper, or vinegar as needed.
7. Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
8. Serve: Once chilled, give the salad a good stir and serve in a large bowl.

Pro Tips for Making the Recipe

Here are a few tips to make this recipe even better:

• Use Sharp Cheddar: Don’t skimp on the cheese—sharp cheddar gives the best flavor.
• Add a Garlic Boost: If you love garlic, add an extra sprinkle of garlic powder for that creamy garlic pasta vibe.
• Customize It: Feel free to add your favorite proteins like cooked bacon or diced chicken for a heartier salad.

How to Serve

This salad is so versatile! Serve it as a side dish for your next BBQ, or pair it with a fresh salad like my Creamy Cucumber Salad or Cucumber Tomato Salad for a light and satisfying meal. It’s also a great match for my Olive Garden Salad if you’re looking for a restaurant-inspired spread.

Make Ahead and Storage

This salad is perfect for making ahead! Prepare it up to a day in advance and store it in an airtight container in the fridge. The flavors will meld beautifully, and it’ll be ready to go when you need it. Leftovers will keep for up to 3 days in the fridge.

Guy Fieri's Mac-Daddi-Roni Salad: An Incredible 7-Layer Pasta Delight

A creamy, layered pasta salad featuring elbow macaroni, fresh vegetables, and a tangy dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Pantry

• 1 pound elbow macaroni
• 1.5 cups mayonnaise
• 0.5 cup sour cream
• 2 tablespoons Dijon mustard
• 0.25 cup apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 cup grated sharp cheddar cheese
• 0.5 cup sliced green onions
• 1 cup frozen peas (thawed)

Instructions

 

• Cook elbow macaroni according to package instructions until al dente, then rinse under cold water.
• Prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and pepper. Mix well.
• Dice celery and red bell pepper, slice green onions, and prepare other ingredients.
• Combine cooled pasta, chopped celery, red bell pepper, peas, green onions, and cheddar cheese in a large bowl.
• Pour the dressing over the pasta mixture and stir gently to coat all ingredients. Refrigerate for at least 30 minutes before serving.

Notes

For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.

Keyword pasta salad