Bbq Macaroni Salad

• 1 lb elbow macaroni
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1/2 cup celery, chopped
• 4 scallions, sliced thin
• 3/4 cup sharp cheddar cheese, cubed (optional)
• 2 tablespoons cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 cup mayonnaise
• 1/2 cup barbecue sauce (see note above)
• salt & fresh ground pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes.
2. 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.
3. 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.
4. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes.
5. Stir in cheddar cheese.
6. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).

elbow macaroni, red bell pepper, green bell pepper, celery, scallions, cheddar cheese, cider vinegar, hot sauce, chili powder, garlic, cayenne pepper, mayonnaise, barbecue sauce, salt

Taken from www.food.com/recipe/bbq-macaroni-salad-235289 (may not work)