Barbecue Macaroni Salad Food

MACARONI SALAD FROM L&L HAWAIIAN BBQ

Steps:

• Bring water to a boil in a large pot or dutch oven.
• Add the dried elbow pasta and boil for 12 minutes or until cooked.
• Drain water and cool the pasta thoroughly.
• Combine all remaining ingredients and chill for at least 1 hour.
• [Notes: I always add salt to the pot of water so that the pasta is well seasoned. The onion in the macaroni salad at L & L Hawaiian BBQ is very small, more like minced. After dicing your onion, be sure and rinse it in cold running water to remove any bitterness. I never measure out the mayonnaise, just add enough until I am satisfied. The cookbook recommends using Best Foods or Hellman's mayonnaise. I often add 2-3 Tablespoons of milk right before serving to make sure that the pasta is moist enough. The original recipe adds one small can of oil based tuna (drained), but I haven't seen it added to the salad when I have ordered it. Some reviewers are commenting that the recipe is too salty and that the salt should be reduced, so please keep that in mind. I think that I just add to taste, but the 2 teaspoons is what is in the original recipe in the cookbook.].
• UPDATE May 2014: I checked with my local L&L Hawaiian BBQ and they do NOT put tuna in their macaroni salad, it is totally vegetarian.

MACARONI SALAD WITH BARBECUE CHICKEN

Steps:

• Bring a medium pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain and rinse under cold water; shake off the excess.
• Whisk the mayonnaise, sour cream, barbecue sauce, relish, mustard and sugar in a large bowl. Add the macaroni, chicken, red bell pepper, celery, red onion and parsley. Season with salt and pepper and toss to coat. Chill before serving.

AUTHENTIC HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
• While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
• In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
• Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two.

BARBECUE MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.

BBQ CHICKEN MACARONI SALAD

Steps:

• Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

GRANDMA'S MACARONI SALAD

Steps:

• In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
• Refrigerate for at least 4 hours before serving. Preferably overnight.
• Stir before serving.

BBQ MACARONI SALAD

Steps:

• 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 peppers, 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.
• Stir in cheddar cheese.
• Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).

THE BEST MACARONI SALAD EVER

Steps:

• Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
• Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
• Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
• Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
• Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

HAWAIIAN MACARONI SALAD (L&L BBQ COPYCAT)

Steps:

• Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
• Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.

MACARONI SALAD

Steps:

• Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
• While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
• Mix DRESSING ingredients together in a small bowl.
• Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
• Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
• Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.

L&L HAWAIIAN BARBECUE MACARONI SALAD RECIPE

Steps:

• Prepare pasta according to package directions. Drain and rinse under cold water. Drain again. Set aside to cool completely.
• In a mixing bowl, combine mayonnaise, onion, carrot and white pepper. Mix well.
• Taste. Add salt, to taste.
• Fold in cooled macaroni. Stir to combine.
• Place in a tightly sealed container, in the refrigerator, for at least 2 hours to chill.
• Remove from refrigerator and stir to refresh. Serve cold.