BBQ Macaroni Salad
"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
Ingredients
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
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