My Auntie Rosie is my cooking GURU. I’m always curious to know what’s happening in her kitchen. I look forward to any meal she makes, and am constantly picking her brain on different methods of preparation. She is the first person who encouraged my cooking endeavour and let me get my hands dirty in her kitchen. Thanks Tia! With that being said, she is also the one that introduced me to chipotle powder and I generously use it in my macaroni salad. This recipe rides high on the fence between being traditional and having a spicy kick to it. All I know is I can’t stop eating it. I crave it all the time, and it’s perfect for a picnic or bar-b-que or ANYTIME!
All photos taken by: Nicole Presley
Ingredients for Macaroni Salad:
1 – pound elbow macaroni (cooked according to box) (I use Barilla)
2 – tablespoons yellow mustard (I use French’s)
1 – teaspoon salt
1 – teaspoon black pepper
1 – teaspoon dried dill (I use McCormick)
1/2 – cup chopped green onion (1/4 cup white part only, 1/4 cup green part only)
1 – cup red onion (chopped)
1 – cup frozen peas (thawed)
3/4 – cup diced yellow bell pepper or corn
3 – hard boiled eggs (peeled and chopped small)
1/2 – cup Lindsay chopped black olives
1 – jar pickles (chopped) (I use Vlasic kosher dill)
1 1/2 – cups cheddar cheese (cubed small) (I use Tillamook)
4 – heaping tablespoons pimento (diced)
1 1/2 – cups mayonnaise (I use Best Foods)
1 1/4 – teaspoons ground chipotle chile pepper ( feel free to add more if you like it extra spicy)
In a big bowl add drained/cooled macaroni and mustard. Mix well.
Let’s give it some flavor… add salt, black pepper, and dill. Mix well.
This salad would be nothing without the onion. Add both the red and green onion! MIX WELL!
Next add the peas and yellow bell pepper…. don’t forget to mix well.
Add the hard boiled egg, Lindsay black olives, and pickles. There is a lot of mixing to be done. Mix it!
Add cheddar cheese cubes and pretty pimento. Mix well.
Once all ingredients are well combined…. it should look like this.
Add mayonnaise. Mix well. Then add chipotle chile pepper. Mix well!
I’ll have mine NOW!