Bbq Macaroni Salad Food

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.

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.

BARBEQUE MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. Put macaroni in a serving bowl, and mix in the marinara sauce, celery, relish, olives, onion, mayonnaise and chili powder. Cover and chill for at least 2 hours before serving.

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.

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.).

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.

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.

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.

CLASSIC MACARONI SALAD RECIPE

Steps:

• Make and peel 6 hard-boiled eggs. Try my recipe to make Steam Hard Boiled Eggs.
• Put a large pot of salted water and heat on the stove to boil the pasta. Follow the cooking time and the package instructions of your pasta brand. Adding salt is optional but recommended.
• Gradually add pasta, stirring to separate it, and return to a boil. Boil uncovered, stirring occasionally until you have tender macaroni that is al dente pasta.
• While the pasta is boiling, chop the fresh ingredients: celery, green onions, dill pickles, and chop the eggs into small pieces.
• Drain the large pot of pasta, and pour it into a very large bowl.
• Into the large bowl, add the chopped ingredients to the warm cooked pasta. Add celery, green onions, chopped pickles, pickle juice, chopped eggs, black olives, mayonnaise, yellow mustard, sea salt, and black pepper.
• Stir well to combine, and chill for several hours or overnight. The warm pasta will absorb the pickle juice as it sits in the fridge, that is what makes it so good!
• Optional: Slice a couple of eggs and places them on top with sprinkles of paprika to make it pretty.
• Serve macaroni pasta salad in a large bowl or inexpensive paper Chinese takeout containers (order online), great for picnics and parties. Keep this macaroni salad chilled at all times in an airtight container, or serve immediately.