BBQ Macaroni Salad

20m
Prep Time
2h
Cook Time
2h 20m
Ready In

Recipe: #3150

November 27, 2011



"Another Cook's Illustrated tested recipe, however I've added my own personal touch. They recommend the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture. Time indicated includes recommended cooling time."

Original is 10 servings

Nutritional

  • Serving Size: 1 (111.2 g)
  • Calories 290
  • Total Fat - 8.5 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 16.4 mg
  • Sodium - 445.9 mg
  • Total Carbohydrate - 46.7 g
  • Dietary Fiber - 4.3 g
  • Sugars - 6.3 g
  • Protein - 9.7 g
  • Calcium - 101.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

Step 2

Stir in bell peppers, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes.

Step 3

Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Stir in cheddar cheese.

Step 4

Season with salt and pepper and serve. The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.

Tips


No special items needed.

1 Reviews

QueenBea

I made this to send off with DH to bring to a pot luck at work and everyone enjoyed this. Made for the Shoot Me Please! Photo Event in the food photo forum.

5.0

review by:
(15 Apr 2013)

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