Bbq Macaroni Salad Recipe

Name: Bbq Macaroni Salad
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: 1 pound elbow macaroni; part of 1 cup chopped bell peppers (any color); part of 1 cup chopped bell peppers (any color); 1/2 cup chopped celery; 1/2 cup chopped scallions; 1 1/2 cups shredded sharp cheddar cheese; 1/4 cup white wine vinegar; 1 tablespoon hot sauce; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper (optional); 1 1/2 cups mayonnaise; 1/2 cup barbecue sauce; Salt and fresh ground pepper to taste; 4 quarts (1 gallon) water; 2-3 tablespoons warm water

This award-winning BBQ Macaroni Salad recipe puts a delicious spin on a classic! Inspired by a Cook's Illustrated recipe, this version features a sweet and smoky BBQ flavor profile with your choice of sauce (Texas Best or Bull's-Eye recommended). Get ready for a creamy, tangy, and perfectly textured pasta salad that's perfect for potlucks, barbecues, or a casual weeknight dinner. We've added a few tweaks to ensure optimal flavor and texture, so get ready to impress!

Prep Time 25 mins

Cook Time 140 mins

Calories 279.9 kcal

Protein 13g

Rating 4.7 (9 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bbq Macaroni Salad

1 pound elbow macaroni
part of 1 cup chopped bell peppers (any color)
part of 1 cup chopped bell peppers (any color)
1/2 cup chopped celery
1/2 cup chopped scallions
1 1/2 cups shredded sharp cheddar cheese
1/4 cup white wine vinegar
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
1 1/2 cups mayonnaise
1/2 cup barbecue sauce
Salt and fresh ground pepper to taste
4 quarts (1 gallon) water
2-3 tablespoons warm water

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How to Make Bbq Macaroni Salad

Bring 4 quarts (1 gallon) of water to a boil in a large pot. Add 1 tablespoon of salt.
Add 1 pound of macaroni (elbow or your favorite shape) and cook until nearly tender but still firm to the bite, about 5-7 minutes.
Drain the macaroni in a colander and rinse thoroughly with cold water until completely cool. Drain again briefly, leaving the pasta slightly moist.
Transfer the cooled macaroni to a large bowl.
Add 1 cup chopped bell peppers (any color), 1/2 cup chopped celery, 1/2 cup chopped scallions, 1/4 cup white wine vinegar, 1 tablespoon hot sauce (your preference), 1 teaspoon chili powder, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper (optional). Gently toss to combine and let sit for 2 minutes to allow flavors to meld.
Stir in 1 1/2 cups mayonnaise and 1/2 cup barbecue sauce (Texas Best or Bull's-Eye recommended, or your favorite). Gently toss and let stand for 5 minutes to allow excess liquid to be absorbed.
Stir in 1 1/2 cups shredded sharp cheddar cheese.
Season generously with salt and pepper to taste. If the salad seems dry before serving, stir in 2-3 tablespoons of warm water to restore creaminess.
Serve chilled or at room temperature. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

15g

Fat

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Healthy Salads Pasta Easy Potluck Picnic Summer Dietary Low Cholesterol Seasonal Healthy 2 Low In Something Pasta Rice And Grains Elbow Macaroni To Go 4 Hours Or Less