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
Millions of peaches peaches for me
Millions of peaches peaches for free
Millions of peaches peaches for me
Millions of peaches peaches for free
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!
salt
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper
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.
2. Stir in bell pepper, celery, scallions,
vinegar, hot sauce,
chili powder,
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.)
Crazy Jamie 
Looks SOOOOOOOO good! And thanks for the peach booby shots!
Seriously…that’s my kinda mac salad! Thank you!