Name: BBQ Macaroni Salad
Total time: PLACEHOLDER
Ingredients: Table 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 (see note above); Ground black pepper

Why This Recipe Works

Most recipes for barbecue macaroni salad are much too sweet and sticky. We found that a combination of mayonnaise and barbecue sauce made the best dressing in our BBQ Macaroni Salad recipe, as the tang of the sweet, smoky-flavored barbecue sauce is balanced by the neutral creaminess of the mayonnaise.

Before You Begin

We like the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce here, 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.

Instructions

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.

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.)