Macaroni Salad
Take your classic macaroni salad to the next level with a sweet-and-smoky twist. Our macaroni salad gets a flavorful upgrade with Hickory Brown Sugar BBQ Sauce. Creamy pasta, crisp vegetables, and a lightly smoky, sweet dressing come together for a side that’s both familiar and a little unexpected. It works well alongside grilled meats, at casual gatherings, or as a simple dish to bring to a weeknight meal, adding a touch of barbecue-inspired flavor without taking over.
Ingredients
1 lb elbow macaroni
2 Tbsp apple cider vinegar
2 cup mayonnaise
¼ cup sour cream
1 Tbsp yellow mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1½ teaspoons Kinder’s The Blend Seasoning
1 cup celery, finely diced
1 cup red onion or shallot, finely minced
1 cup green onions, sliced
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook it 2 minutes longer than you normally would, allowing it to become fully tender rather than stopping at al dente. This extra cooking time lets the pasta swell and soften, so it can better absorb the dressing.
Drain the macaroni well. Then, while the macaroni is still hot, transfer it to a large mixing bowl and immediately drizzle with the apple cider vinegar. Toss gently so the pasta absorbs the vinegar as it cools.
In a separate bowl, whisk together the mayonnaise, sour cream, Hickory Brown Sugar BBQ Sauce, yellow mustard, lemon juice, Worcestershire sauce, and The Blend Seasoning until smooth and well combined.
Add the celery, red onion or shallot, and green onions to the warm pasta, then pour the dressing over the top. Stir gently until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to thicken. Before serving, give it a good stir.
Serve chilled as a barbecue-ready side dish alongside ribs, fried chicken, or pulled pork.
Featured Products
Macaroni Salad
Take your classic macaroni salad to the next level with a sweet-and-smoky twist. Our macaroni salad gets a flavorful upgrade with Hickory Brown Sugar BBQ Sauce. Creamy pasta, crisp vegetables, and a lightly smoky, sweet dressing come together for a side that’s both familiar and a little unexpected. It works well alongside grilled meats, at casual gatherings, or as a simple dish to bring to a weeknight meal, adding a touch of barbecue-inspired flavor without taking over.
Ingredients
1 lb elbow macaroni
2 Tbsp apple cider vinegar
2 cup mayonnaise
¼ cup sour cream
1 Tbsp yellow mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1½ teaspoons Kinder’s The Blend Seasoning
1 cup celery, finely diced
1 cup red onion or shallot, finely minced
1 cup green onions, sliced
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook it 2 minutes longer than you normally would, allowing it to become fully tender rather than stopping at al dente. This extra cooking time lets the pasta swell and soften, so it can better absorb the dressing.
Drain the macaroni well. Then, while the macaroni is still hot, transfer it to a large mixing bowl and immediately drizzle with the apple cider vinegar. Toss gently so the pasta absorbs the vinegar as it cools.
In a separate bowl, whisk together the mayonnaise, sour cream, Hickory Brown Sugar BBQ Sauce, yellow mustard, lemon juice, Worcestershire sauce, and The Blend Seasoning until smooth and well combined.
Add the celery, red onion or shallot, and green onions to the warm pasta, then pour the dressing over the top. Stir gently until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to thicken. Before serving, give it a good stir.
Serve chilled as a barbecue-ready side dish alongside ribs, fried chicken, or pulled pork.