Macaroni and Cheese Pasta Salad

Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But then, I thought, hey, I love mac-and-cheese. I love pasta salad. What I thought could be a crazy idea might well be brilliant. And it was. Traditional pasta salad flavors with a bit of cheddar cheese. I often cube cheddar cheese into my pasta salads, so the idea of using boxed mac and cheese really isn’t that much of a stretch. And it’s sure easier.
Macaroni and Cheese Pasta SaladYou can easily double this recipe for a family get-together. And I honestly wouldn’t be afraid to add a minced jalapeno or two to this macaroni and cheese pasta salad for a little kick. I also like to substitute chipotle powder or smoked paprika for the black pepper for a little smokiness.

If you want to make mac-and-cheese, but not out of the box, try my 20-minute version.

Macaroni and Cheese Pasta Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings


  • 2 7.5 ounce boxes Original Kraft Macaroni & Cheese
  • 1 cup mayonnaise
  • 2 cups diced celery 1 large head
  • 1 medium green bell pepper diced
  • 1 4 ounce jar diced pimentos, drained
  • 4 green onions diced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Bring 3 quarts of water to a boil. Add the pasta from the macaroni and cheese and cook per package instructions. Drain and rinse with cold water.
  • In a large bowl combine then cheese packages from the mac and cheese and all of the remaining ingredients.
  • Fold in the pasta.
  • Cover and refrigerate at least one hour before serving. If the salad gets too thick add a bit more mayonnaise and stir lightly.

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