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a bowl of macaroni salad on a orange tablecloth
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4.75 from 4 votes

My Mama’s Macaroni Salad with Cheese and Peas

My Mom’s Hawaiian Macaroni Salad with Cheese and Peas is the best! It’s rich, creamy, tangy and out of control addicting!
Prep Time10 mins
Cook Time15 mins
cooling30 mins
Total Time25 mins
Course: pasta, Salad
Cuisine: hawaiian
Keyword: cheddar cheese, easy, hawaiian,, macaroni salad, mayo, pasta salad, peas, recipe
Servings: 6


  • 1 lb macaroni noodles
  • 1 8 ounce block sharp cheddar cut into small cubes
  • 1 small sweet onion finely diced
  • 3 stalks celery finely diced
  • 1 cup mayo Duke's is best!
  • 3 tbsp Garlic Expressions Vinaigrette or your favorite Italian dressing
  • 3 tbsp Sweet Pickle Relish such as Wickle's Pickles Relish
  • 1 tsp hot sauce Frank's is our favorite
  • 1 tsp dijon
  • 1/4 tsp celery salt
  • salt
  • 2 cups Peas frozen or defrosted will work
  • pepper


  • Begin by boiling a giant pot of salted water. Add elbow macaroni and cook until al dente.
  • Meanwhile, dice up onion, celery and cheddar cheese and set aside.
  • Make the dressing. Mix together mayonnaise, italian dressing (garlic expressions), sweet pickle relish, hot sauce, mustard and celery salt. 
  • Once the macaroni is cooked, strain it and rinse it with cold water. Immediately mix the warm pasta with the frozen peas. Doing so will help the pasta cool down while the peas thaw out.
  • Next, add the chopped vegetables and cheese to the pasta and pea mixture. Then add the sauce and stir everything together. Season with salt and pepper then cover with plastic wrap.
  • Refrigerate for at least 30 minutes before eating.


Although I mention a ton of brands in this post, you don't have to use them! I only shared it so you could make it as close to my mom's recipe as possible.