Guy Fieri’s Famous Mac Salad is a fun and tasty twist on the classic macaroni salad everyone knows and loves. It’s creamy, tangy, and packed with a mix of crunchy veggies and perfectly cooked pasta that makes it a perfect side dish for any barbecue or family get-together. The dressing has just the right kick to keep things interesting, making every bite a little celebration of flavors.
I love how this salad manages to be both comforting and fresh at the same time. The combination of mayo, mustard, and a bit of vinegar gives it that signature tang that Guy Fieri is famous for. Whenever I make this, I like to chill it for a few hours so the flavors really come together—it’s worth the wait! Plus, the colorful veggies add a nice crunch that makes the salad feel even more homemade.
For me, this mac salad is always a hit when I bring it to potlucks or family dinners. It pairs so well with grilled meats and other picnic favorites, but honestly, I’ve been known to eat it straight from the bowl when no one’s looking. It’s one of those dishes that brings back fun summer memories and keeps everyone coming back for seconds.
Key Ingredients & Substitutions
Elbow macaroni: This classic pasta shape holds the dressing well. If you can’t find elbow macaroni, small shells or mini penne work great too.
Mayonnaise: It creates the creamy base. For a lighter option, try half Greek yogurt and half mayo, or use a vegan mayo if you want a dairy-free version.
Apple cider vinegar: Adds tang and brightness. You can swap this with white vinegar or lemon juice if needed, but apple cider vinegar gives the best flavor balance.
Vegetables: The diced celery, onions, and bell peppers bring crunch and freshness. Feel free to add cucumber or shredded carrot if you like, or omit if you don’t enjoy certain veggies.
Smoked paprika: This spice adds a nice subtle smoky flavor and nice color. If you don’t have smoked paprika, regular paprika or a small pinch of chipotle powder can work.
How Do You Get the Macaroni Just Right for a Mac Salad?
Cooking the pasta perfectly is key so it’s tender but not mushy. Here’s my go-to method:
- Boil pasta in plenty of salted water according to the package, but cook it slightly less than usual to keep a firm bite (al dente).
- Drain the pasta and rinse under cold water. This stops the cooking and cools it, which is essential for making a creamy cold salad.
- Make sure pasta is well drained before mixing with the dressing to avoid a watery salad.
Gently fold the pasta into the dressing so you don’t break it and allow even coverage of flavors. Then, chill the salad to let the flavors blend nicely before serving.
Equipment You’ll Need
- Large pot – I recommend a big pot to cook the pasta easily without sticking.
- Colander – makes draining the cooked macaroni quick and mess-free.
- Mixing bowl – a big bowl is perfect for tossing the pasta with the dressing and veggies.
- Whisk – helps you blend the mayonnaise, vinegar, mustard, and spices into a smooth dressing.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor.
Flavor Variations & Add-Ins
- Try diced cooked bacon or shredded cooked chicken for extra protein and richness.
- Mix in chopped fresh herbs like parsley or dill to add a burst of freshness.
- Use different cheeses such as Monterey Jack or pepper jack for a spicier kick.
- Swap red bell peppers with diced pickles or jalapeños for a tangy or spicy twist.
Guy Fieri’s Famous Mac Salad
Ingredients You’ll Need:
- 3 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- 1 cup finely diced celery
- 1/2 cup finely diced red onion
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced green bell pepper
- 1/2 cup shredded sharp cheddar cheese
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including cooking and cooling the macaroni, plus at least 2 hours of chilling time in the fridge so the flavors can fully develop. It’s perfect to make ahead for your next party!
Step-by-Step Instructions:
1. Cook and Cool the Macaroni:
Start by boiling the macaroni in salted water following the package instructions. Cook it just until tender but still firm (al dente). Drain the pasta and rinse it under cold water to stop the cooking and cool it down. Set it aside to drain well.
2. Make the Creamy Dressing:
In a large bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, black pepper, and smoked paprika until you have a smooth and creamy mixture.
3. Combine Pasta and Dressing:
Add the cooled macaroni to the bowl with the dressing. Stir gently so every piece of pasta gets coated in that tasty, creamy sauce.
4. Add the Veggies and Cheese:
Now, fold in the diced celery, red onion, red bell pepper, green bell pepper, and shredded sharp cheddar cheese. Mix everything together carefully until it’s well combined.
5. Chill and Serve:
Cover the salad and refrigerate for at least 2 hours. This helps the flavors come together beautifully. When you’re ready to serve, stir the salad one more time and sprinkle a little extra smoked paprika on top for a tasty and colorful garnish. Enjoy this chilled as a perfect side dish for barbecues and get-togethers!
Can I Use Frozen Macaroni for This Recipe?
It’s best to use dry elbow macaroni for this salad. If you have frozen cooked macaroni, make sure to thaw it completely and drain any excess moisture before mixing it with the dressing to avoid a watery salad.
Can I Make the Mac Salad Ahead of Time?
Absolutely! In fact, chilling the salad for at least 2 hours helps the flavors meld beautifully. You can prepare it up to a day in advance and keep it covered in the fridge until ready to serve.
How Should I Store Leftovers?
Store leftover mac salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again, as the dressing may settle at the bottom.
What Can I Substitute for Mayonnaise?
You can swap mayonnaise with half Greek yogurt for a lighter version, or use vegan mayo if you prefer a dairy-free option. Just keep in mind it may slightly change the flavor and texture.