Ozark Macaroni Salad Recipe!

[yankee2bbq]

Ozark macaroni salad:

16 oz elbow macaroni

4 oz jar diced pimentos, drained

2 cups diced ham (optional, we usually leave out)

1 lb cheddar cheese, cubed (we usually use a lot less)

1 1/2 cups chopped bread and butter pickles (or can use sweet relish)

Dressing:

2 cups Mayo
1 cup sour cream
2 tablespoons prepared yellow mustard
4 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
About 1/2 cup pickle juice (opt.)


Cook macaroni. Combine dressing ingredients. Add dressing to macaroni, chill in fridge.

 

[JLinza]

Thanks for sharing this one Justin. Definitely want to give this a try

 

[indaswamp]

Sounds really good!!

 

[yankee2bbq]

Thanks for sharing this one Justin. Definitely want to give this a try

Sounds really good

Try it with using smoke cheese or double smoked ham! Woowzeers!!!

 

[abrish211]

Ozark Macaroni Salad Recipe – Creamy, Tangy & Packed with Crunch!​

A creamy Southern classic with an Ozark twist, this macaroni salad stands out for its sweet pickles, cheddar cubes, and that signature mustard-mayo punch. We’ve refined the texture, balanced the richness, and added a couple of subtle flavor enhancers for a fresh yet nostalgic vibe.

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Ingredients​

Base:​

• 16 oz elbow macaroni (al dente, not mushy)
• 4 oz jar diced pimentos, drained
• 1 ½ cups diced ham (optional, or try smoked turkey for a lighter twist)
• 1 cup sharp cheddar, cubed small (adjust to taste)
• 1 cup celery, finely chopped (adds crunch + freshness)
• ½ cup chopped red onion (soaked in cold water to mellow flavor)
• 1 ½ cups chopped bread & butter pickles or sweet relish

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Dressing:​

• 1 ½ cups mayonnaise
• ¾ cup sour cream
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard (adds depth)
• 3 tablespoons sugar (adjust if using sweet relish)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (adds a subtle kick)
• ½ cup pickle juice (start with less, add to desired tang)

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Instructions:​

1. Cook the Pasta
   Boil elbow macaroni until al dente. Rinse under cold water, drain, and cool completely.
2. Make the Dressing
   Whisk mayo, sour cream, mustards, sugar, spices, and pickle juice in a large bowl until smooth.
3. Assemble the Salad
   In a big mixing bowl, combine cooled pasta, diced pickles, pimentos, ham (if using), celery, onion, and cheese cubes. Pour dressing over the top.
4. Mix Gently
   Fold until evenly coated. Taste and adjust salt or sweetness if needed.
5. Chill & Serve
   Cover and refrigerate for at least 3 hours (overnight is better). Serve cold — stir before serving to re-coat in dressing.

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Tips for Next-Level Flavor​

• Add 1–2 chopped hard-boiled eggs for Southern-style richness.
• A dash of hot sauce in the dressing gives it a spicy kick.
• Use dill pickle juice for a less sweet, tangier profile.