This classic macaroni salad with ham and cheddar is a potluck and picnic staple. Packed with diced ham, sharp cheddar, sweet peas, and crunchy celery, it’s a creamy, make-ahead side that pairs perfectly with grilled meats, burgers, or sandwiches.
Macaroni salad has long been a favorite at cookouts, potlucks, and family gatherings. This version—macaroni salad with ham and cheddar—features diced ham, peas, cheddar, and a tangy, creamy dressing. It’s a classic recipe that’s easy to assemble and even easier to love. Make it ahead for a stress-free side that’s cool, satisfying, and reliably crowd-pleasing.
The salty ham, sweet peas, and sharp cheddar balance the tang from the vinegar and the creaminess of the mayo. It’s great alongside grilled chicken, ribs, burgers, or hot dogs. You can also adapt it with different cheeses, proteins, or veggies to suit your tastes.
If you enjoy macaroni salad, try it next with shrimp for a seafood twist or swap the ham for turkey or chicken for a different take.
Ingredients
- Macaroni (or any short pasta) – the classic choice for this salad.
- Ham – I used an 8-ounce ham steak, diced. Leftover ham works great here.
- Cheddar – sharp cheddar adds bite, but you can substitute your favorite cheese.
How to make Macaroni Salad with Ham and Cheddar
- Cook the pasta according to package directions in salted boiling water. Drain and transfer to a large bowl.
- While the pasta is hot, stir in oil, vinegar, minced onion, and seasoned salt. Allow the pasta to cool to room temperature so it soaks up the dressing.
- Once cool, fold in the mayonnaise, diced cheddar, defrosted peas, diced ham, and diced celery until evenly combined.
- Refrigerate for at least 30 minutes before serving. Taste and adjust seasoning if needed.
Variations
The beauty of macaroni salad is how easily you can customize it. Try these additions or swaps:
- Diced bell pepper for color and crunch
- 2–3 chopped hard-boiled eggs
- ½ cup diced olives
- 3–4 strips of cooked, crumbled bacon
- Swap cheddar for Pepper Jack or another favorite cheese
- Replace ham with diced turkey, chicken, or cooked shrimp
📖 Recipe
Classic Macaroni Salad with Ham and Cheddar
Ingredients
- 2 cups uncooked macaroni
- 2 tablespoons oil (vegetable or olive)
- 2 tablespoons apple cider vinegar (or white vinegar)
- ¼ cup fresh minced onion (or 1 tablespoon dried minced onion)
- ½ teaspoon seasoned salt
- ½ cup mayonnaise
- 1 cup diced cheddar cheese
- 1 cup frozen peas, defrosted
- 1 cup diced ham
- 1 cup diced celery
Instructions
- Cook macaroni according to package directions in salted boiling water. Drain and place in a large bowl.
- While the macaroni is still hot, stir in the oil, vinegar, onion, and seasoned salt. Let cool.
- When the macaroni is cool, stir in the mayonnaise, diced cheddar, peas, ham, and celery until combined.
- Refrigerate until ready to serve. Stir before serving and adjust seasoning if needed.
Notes
Leftovers keep in the refrigerator for up to 5 days. Freezing is not recommended, as it can alter texture.
Suggested add-ins: diced green bell pepper, chopped hard-boiled egg, crumbled bacon, or diced olives.
Nutrition
Carbohydrates: 25 g
Protein: 9 g
Fat: 9 g
More side salads for potlucks and Cookouts
Marinated Three Bean Salad-
Grandma’s Old Fashioned Potato Salad
-
Asian Cabbage Salad
-
Macaroni Salad with Shrimp
