ATK Macaroni Salad with Sharp Cheddar and Chipotle

Sides

Cook Time: 50 minutes Servings: Serves 8 to 10 Source:

Ingredients

Gather Your Ingredients

Salt and pepper

1 pound elbow macaroni (see note)

¼ cup minced red onion

1 celery rib, minced

1 ½ cups shredded extra-sharp cheddar cheese

2 tablespoons minced canned chipotle chiles in adobo

¼ cup finely chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

⅛ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 ½ cups mayonnaise (see note)

Directions

1. COOK PASTA Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente, 6 to 8 minutes. Drain in colander and rinse with cold water until cool. Drain again briefly and transfer to large bowl.

2. MAKE DRESSING Stir in onion, celery, cheese, chiles, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad is no longer watery, 5 to 10 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated, covered, for 2 days.)

Nutrition

Calories: 4935 calories