UPDATED: Now with bacon. Friend of blog reminded me I was going to add bacon to this recipe (though he suggested Pancetta). See updated recipe below.
This is what I’m taking to the 4th of July picnic. (Photos to follow). What are you cooking this holiday weekend?
Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise
- 1 cup mayonnaise
- 2 chipotles in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 tbsp limejuice
While macaroni is cooking, mix together ingredients.
- 1 lb elbow macaroni
- 1/2 tsp garlic powder
- 1 stalk celery, minced
- 4 green onions, chopped
- 1 tbsp lemon juice
- 2 tbsp minced parsley
- 8 oz cubed sharp cheddar cheese
- 4 thick cut bacon strips, cooked and crumbled.
- 1 cup chipotle mayonnaise
- Salt and freshly ground black pepper
Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente, (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.