Dinosaur Bbq Macaroni Salad Recipe 55
MACARONI SALAD (DINOSAUR BBQ)
Make and share this Macaroni Salad (Dinosaur BBQ) recipe from Food.com.
Provided by iris5555
Categories Pasta Shells
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in rapidly boiled salted water until al dente.
- Drain pasta, then cool it under cold running water. Drain well.
- Place pasta in a large bowl and add tomatoes, celery and peppers.
- In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper.
- Stir dressing into pasta and mix until coated.
DINOSAUR BBQ MACARONI SALAD RECIPE - (5/5)
Provided by á-5264
Number Of Ingredients 10
Steps:
- Cook and drain pasta. Mix pasta and vegetables in large bowl. In small bowl, mix all other ingredients. Add dressing to noodles and vegetables. Chill and serve.
MACARONI AND CHEESE (DINOSAUR BBQ)
It does NOT get better than this. This is SUPER rich and cheesy. Not for the faint of heart! Dinosaur BBQ's mac and cheese has been featured on tv and in magazine's as the best mac and cheese in the country. I think they are right.
Provided by LizP5885
Categories Cheese
Time 55m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
- Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
- Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
- Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
- Place under broiler until top is golden brown and bubbling. Serve immediately.
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