BBQ Macaroni Salad

and we will start this post with a song…

Movin’ to the country I’m gonna eat a lot of peaches
Movin’ to the country I’m gonna eat a lot of peaches
I’m movin to the country gonna eat a lot of peaches
Movin’ to the country gonna eat a lot of peaches
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Millions of peaches peaches for me
Millions of peaches peaches for free
Millions of peaches peaches for me
Millions of peaches peaches for free
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Presidents Of The United States ~ Peaches

The recipe I am about to post has NOTHING to do with peaches! But I just really wanted to start a post with this…

The recipe I am going to share with you, well you NEED to make it! Why? Well because its like really freaking good. I think this is the BEST Mac Salad recipe I have found thus far!

recipe

salt
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
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1 rib celery, chopped fine
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4 scallions, sliced thin
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2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
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1/2 cup barbecue sauce
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Ground black pepper
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1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt
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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.
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2. Stir in bell pepper, celery, scallions,
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vinegar, hot sauce,
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chili powder,
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garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.)
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3 thoughts on “BBQ Macaroni Salad

  1. Looks SOOOOOOOO good! And thanks for the peach booby shots!
    Seriously…that’s my kinda mac salad! Thank you!

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