overhead shot of a bowl of Rancharoni Macaroni Salad. There is cheese and celery spread out on the platter this bowl is sitting on and there is is a wooden spoon in the bowl.

Rancharoni Macaroni Salad

  • Author: Ben Myhre
  • Prep Time: 4 Hours 20 Minutes
  • Total Time: 4 Hours 20 Minutes
  • Yield: 4 Servings 1x


Get your cookout and bbq right with this Rancharoni Macaroni Salad. It is a nice twist on the traditional macaroni salad and packs a whole lot of flavor.



  • 2 Cups macaroni, dry
  • 1/2 cup chopped pickles
  • 4 ounces cheddar cheese, cubed ½ inch
  • 2 celery stalks, diced
  • 1 cup mayo
  • 1 tablespoons mustard
  • 1/2 cup frozen peas
  • 1 packet ranch (1 ounce packet)
  • Salt and pepper, to taste


  1. Heat large pot of water to cook 2 cups of macaroni pasta
  2. While water is heating, chop pickles, dice celery, and cube cheddar cheese
  3. Cook macaroni per package
  4. Run cold water over cooked macaroni to cool.
  5. Once cooled, add rest of ingredients and mix
  6. Add salt and pepper in, to taste, and mix.
  7. Cover and put in fridge for at least 4 hours, preferably overnight.

  • Category: Pasta Salad
  • Method: Refrigerator
  • Cuisine: American

Keywords: Macaroni Salad