Bbq Macaroni Salad

• 1 pound Macaroni, Half White, Half Wheat
• 1 cup Mayonnaise
• 1/2 cups BBQ Sauce
• 1/8 teaspoons Garlic Powder
• 1 pinch Chili Powder If You Like Heat
• Pepper To Taste
• 1/4 teaspoons Hot Sauce (double Or Triple This Amount If You Like Heat)
• 2 Tablespoons Cider Vinegar
• 1 whole Red Pepper, Seeded And Chopped Finely
• 1 stalk Celery, Chopped Fine
• 1/2 cups Cubed Cucumber
• 1/2 cups Fine Carrot Shreds
• 2 Tablespoons Green Onion
• 4 Tablespoons Purple Onion, Finely Chopped
• 1/2 cups Sharp Cheddar Cheese, Cubed

1. Boil noodles according to package instructions for al dente. Then drain them in a colander, rinse in cold water and drain.
2. In a large bowl, mix mayo, BBQ sauce, seasonings, hot sauce and cider vinegar. Add in drained noodles and all the chopped veggies and cheese.
3. Stir well to combine and refrigerate for 4 hours.

macaroni, mayonnaise, bbq sauce, garlic, chili powder if, pepper, ubc, vinegar, red pepper, celery, cucumber, carrot shreds, green onion, purple onion, cheddar cheese

Taken from tastykitchen.com/recipes/salads/bbq-macaroni-salad/ (may not work)