Created by Galley_Wench on November 27, 2011
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.