Macaroni salad with cheddar and chipotle from The America's Test Kitchen Menu Cookbook: Kitchen-Tested Menus for Foolproof Dinner Parties by America's Test Kitchen Editors

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Accompaniments: Pulled pork barbecue sandwiches

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Notes about this recipe

  • Nancith on July 16, 2018

    I thought this was a nice change from the standard overly-mayonnaised macaroni salad--a little heat & savory from the chipotle in adobo, mayo but not too much, a bit of cheddar, little bits of crunchy veg. Other family members thought it was OK, better than average, but they are not overly fond of macaroni salad in the first place. Makes a lot, so good for a potluck. Can be made a day in advance, then you add a bit of hot water to loosen it up, although it looks more appealingly creamy the day it is made.

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