Macaroni Salad Dinosaur Bbq Recipes

MACARONI AND CHEESE (DINOSAUR BBQ)

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.

MACARONI SALAD (DINOSAUR BBQ)

Steps:

• Cook the pasta in rapidly boiled salted water until al dente.
• Drain pasta, then cool it under cold running water. Drain well.
• Place pasta in a large bowl and add tomatoes, celery and peppers.
• In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper.
• Stir dressing into pasta and mix until coated.

DINOSAUR BBQ MACARONI SALAD RECIPE - (5/5)

Steps:

• Cook and drain pasta. Mix pasta and vegetables in large bowl. In small bowl, mix all other ingredients. Add dressing to noodles and vegetables. Chill and serve.

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.).