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Pimento Cheese Macaroni Salad

Pimento Cheese Macaroni Salad
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Skip the plate and dive spoon first straight into the bowl of this creamy yet crunchy, and completely savory Pimento Cheese Macaroni Salad. Combining the caviar of the south with summertime’s favorite side, this mashup of two southern favorites is an instant classic.

  • Author: Nicole Stover
  • Prep Time: 15
  • Refrigeration: 60
  • Cook Time: 10
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Ingredients

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Pimento Cheese Macaroni Salad

  • 1 pound elbow macaroni, cooked al dente
  • 1 red bell pepper, roasted
  • 1 1/4 cups celery including leaves, diced
  • 1/2 cup sweet onion, diced
  • 1/8 cup pickled jalapeno, diced, can substitute with 1 fresh jalapeno
  • 1/4 cup scallions chopped, plus extra for garnish
  • 1 1/2 cups freshly grated cheese, use your favorite combination for pimento cheese. I used sharp cheddar, pepper jack, and smoked cheddar cheese
  • Paprika for garnish

Dressing

  • 1 1/3 cups mayonnaise
  • 1/4 cup sweet pickle relish, such as Wickles
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce, or more to taste
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon celery salt
  • salt and pepper to taste

Instructions

  1. Roast your red pepper on the grill or under the broiler. Transfer it to a plastic bag and allow it to steam. Peel off the skin, deseed it, and finely chop it. Chop your remaining vegetables and grate your cheese. 
  2. Cook your macaroni according to the package directions for al dente. Drain the pasta and rinse it well.
  3. Add all of your ingredients for the dressing to a bowl and stir to combine. Taste. If you want it sweeter add more relish. If you want it spicier add more hot sauce or a pinch of cayenne. Hold off adding additional salt.
  4. Add all of your ingredients to a bowl including the dressing. Gently stir to completely combine,
  5. Let your macaroni salad refrigerate for at least an hour.
  6. Give it a stir. If you want it a little creamier add some additional mayo. Adjust for salt if needed.
  7. Garnish with a sprinkle of paprika, extra shredded cheese, scallions, and celery leaves.

Notes

  1. This will keep for up to five days refrigerated.
  2. Have fun using your favorite variety of cheeses in this. Use smoked cheese as an accent if desired.

Find it online: https://beachgirlgrills.com/pimento-cheese-macaroni-salad/