Thursday Recipe Exchange: Chipotle Macaroni Salad

Photo by JeffreyW

EDIT: Just realized the tomatoes were omitted from the ingredient list. Corrected now.

What a week. The Colorado wildfires became personal again, as my office was smack in the middle of an evacuation zone. The authorities never had to make it mandatory and as I write this, that fire is well contained.  Add to that, one of the guys I work with was in a horrible motorcycle accident at the beginning of the week and that shook us all up. I was ready for the week to be over sometime around Tuesday night, so I’m grateful it’s Thursday and the weekend is within sprinting distance. Even happier that Independence Day is around the corner

Since I love July 4th, I have quite a few recipes that celebrate it with great picnic foods. All 21 of them can be found at this link.  There is quite a variety: fancy appetizers; cold salads; grilling ideas; fun desserts; and even cold drinks. There is also an entire post of potato salad recipes from Balloon-Juicers.

I really like tonight’s featured recipe. It was a huge hit last year at the July 4th picnic. I’m actually making it right now for a going away party, that’s how it became tonight’s recipe.

All right, now it’s your turn, what are your favorite foods on July 4th? Are you all-American with burgers and dogs or something more sophisticated? Share your favorites in the comments and we can all argue about it, good-naturedly of course.

Tonight’s featured recipe:

Chipotle Macaroni Salad

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

Mix together ingredients and set aside while macaroni cooks.

Macaroni Salad:

  • 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
  • 2 large tomatoes, chopped (or equivalent)
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled (optional)
  • 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, tomatoes, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Just a note: There will be no recipe exchange next Thursday, we’ll pick up again on July 12th.

Thursday Night Recipe Exchange

Note to W4DS readers:  I’m going to be putting together a recipe each Thursday for Balloon-Juice. It will cross-post here. It’s going to be a kind of recipe sharing event. I encourage you to hit our comments and share your recipes, too. And come on over the Balloon-Juice, just be aware it’s a left-leaning political blog and things can get very rowdy (even in a cooking thread) and it’s rarely PG. They are good people and always fun to have a conversation with, no matter your political leanings. Here we go:

Photo from JeffreyW’s mouth watering collection

Aloha Balloon-Juicers. I’m back. I wish I could say I was back from a long trip abroad, but no, life has just been very busy. That has not changed, but after quite a few requests, I think I have figured out a way to bring recipes back to Thursday nights with the limited amount of time I can devote to it.  Unfortunately, for now, I won’t be doing full menus.

What I proposed to John and Anne Laurie was to have a recipe exchange. Each Thursday we’d have a theme (I’m a sucker for a theme) or an ingredient to focus those recipes (but by no means restrict them) and everyone could share their favorites. Each week I’ll give you the next week’s ingredient or theme so you have a whole week to think of something great to share.  Anne Laurie would probably gladly accept photos, too.

Now I expect all those people who emailed me and touched base with me in open threads wondering when I might post recipes again, to participate in this endeavor. Don’t make me come in there!

This week we’re starting out simple with my favorite comfort food and a recipe I thought many of you would have a favorite variation they could share.  Like most of my recipes, this is pretty simple and even a novice cook should be successful.  Experienced cooks will tweak it beyond recognition, as all good cooks do.

Next week our secret ingredient will be spinach. So come prepared to share a favorite recipe with spinach in it, in some shape or form. Here’s some baked macaroni and cheese to start things off. Hope you enjoy – TaMara (BHF)

Baked Macaroni & Cheese

I like mine garnished with fresh chopped tomatoes and jalapeños.

  • 12 oz elbow macaroni
  • 2 tbsp flour
  • 3 tbsp butter
  • 1/8 tsp onion powder  (about 2 shakes)
  • salt & pepper to taste
  • 2 cups milk
  • 3 oz shredded cheddar cheese
  • 3 oz shredded jack cheese
  • 4 oz crushed potato chips

large sauce pan, small sauce pan, large casserole dish

Bring water to boil in large sauce pan, add macaroni and cook according to package directions. In small sauce pan, melt butter, add flour, onion powder, salt & pepper blend well and then add milk. Stir constantly over medium heat until bubbly, add cheese, stir until melted. Drain macaroni, put into casserole dish, stir in cheese sauce, top with crushed chips and bake 20 minutes at 350°, until top is light brown and cheese is bubbly.

Click here for a Green Chili Macaroni and Cheese recipe and click here for a Chipolte Macaroni and Cheese.

Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise: UPDATED

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

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.

Macaroni Salad:

  • 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.