Deli Mac and Cheese Salad

 

Creamy, Cheesy, Crunchy & Perfect for Any Occasion

If you love classic macaroni and cheese and traditional deli-style pasta salad, this Deli Mac and Cheese Salad is the perfect combination of both worlds. It’s rich, creamy, packed with flavor, and loaded with crunchy vegetables and savory add-ins. This dish works beautifully for potlucks, family gatherings, summer BBQs, meal prep, or even as a hearty side dish for weeknight dinners.

Unlike regular macaroni salad, this version has a real homemade cheese sauce that makes it extra indulgent and satisfying. The balance between creamy dressing, sharp cheddar flavor, and crisp vegetables makes every bite delicious.

Why You’ll Love This Recipe

• Ultra creamy texture
• Bold cheesy flavor
• Perfect balance of soft pasta and crunchy vegetables
• Great for making ahead
• Customizable with proteins and add-ins
• Crowd-pleasing for parties and events

Ingredients

For the Pasta

• 2 cups elbow macaroni (about 8 ounces)
• 1 tablespoon salt (for boiling water)

For the Homemade Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (warm)
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 2 cups sharp cheddar cheese, freshly shredded
• ½ cup mozzarella cheese (optional, for stretchiness)

For the Salad Mix-Ins

• 1 cup diced deli ham or turkey (optional but recommended)
• ½ cup red bell pepper, finely diced
• ½ cup celery, finely chopped
• ¼ cup green onions, thinly sliced
• ½ cup sweet pickles or relish
• ½ cup peas (fresh, frozen and thawed, or canned and drained)

For the Creamy Dressing

• ½ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon honey or sugar
• ½ teaspoon paprika
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Cook the Macaroni Properly

Bring a large pot of water to a rolling boil. Add a generous amount of salt — the water should taste slightly salty. This is important because it flavors the pasta from the inside.

Add the elbow macaroni and cook until just al dente (usually 7–8 minutes). Be careful not to overcook, because the pasta will soften more when mixed with the dressing.

Drain immediately and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl and allow it to cool completely.

Step 2: Prepare the Rich Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about one minute to create a smooth roux. This step removes the raw flour taste.

Slowly pour in the warm milk while whisking constantly to avoid lumps. Continue whisking until the mixture thickens, about 4–5 minutes.

Add Dijon mustard, garlic powder, onion powder, and black pepper. Stir well.

Remove from heat and gradually add the shredded cheddar cheese (and mozzarella if using). Stir until fully melted and smooth.

Let the cheese sauce cool for 10–15 minutes. It should be warm but not hot before mixing with the pasta.

Step 3: Make the Creamy Deli-Style Dressing

In a small bowl, whisk together:

• Mayonnaise
• Sour cream
• Vinegar or lemon juice
• Honey or sugar
• Paprika
• Salt and pepper

Mix until smooth and creamy. Taste and adjust seasoning if necessary.

The dressing should be slightly tangy with a mild sweetness to balance the rich cheese sauce.

Step 4: Combine Everything

To the cooled macaroni, add:

• The prepared cheese sauce
• Diced ham or turkey
• Bell pepper
• Celery
• Green onions
• Pickles
• Peas

Pour the creamy dressing over everything.

Using a spatula, gently fold all ingredients together until evenly coated. Be careful not to mash the pasta.

If the salad seems too thick, add 1–2 tablespoons of milk to loosen it slightly.

Step 5: Chill for Best Flavor

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1–2 hours before serving.

Chilling allows the flavors to blend together and gives the salad its classic deli-style texture.

Serving Suggestions

• Serve cold as a side dish with grilled chicken or burgers
• Top with crispy bacon bits for extra flavor
• Sprinkle with extra shredded cheddar before serving
• Add fresh parsley for color
• Serve in lettuce cups for a lighter presentation

Tips for the Best Mac and Cheese Salad

Always shred cheese from a block for smoother melting.
Do not skip cooling the pasta before mixing.
Add vegetables finely diced for better texture balance.
If making ahead, reserve a little dressing to refresh before serving.
Store in an airtight container in the refrigerator for up to 3 days.

Delicious Variations

Spicy Version

Add diced jalapeños and a pinch of cayenne pepper.

Bacon Ranch Version

Replace the dressing with ranch and add crispy bacon.

BBQ Chicken Version

Swap deli ham for shredded BBQ chicken and add corn.

Vegetarian Version

Skip the meat and add extra veggies like shredded carrots or cucumbers.

Frequently Asked Questions

Can I make this ahead of time?

Yes! In fact, it tastes better after a few hours in the refrigerator.

Can I freeze it?

Freezing is not recommended because mayonnaise and cheese sauce can separate when thawed.

What pasta shapes work best?

Elbow macaroni is classic, but shells, rotini, or cavatappi also work well.

Final Thoughts

This Deli Mac and Cheese Salad is creamy, flavorful, and perfect for gatherings. It combines the comfort of homemade mac and cheese with the freshness of deli pasta salad. Whether you’re preparing it for a summer picnic or a family dinner, it’s guaranteed to impress everyone at the table.