adapted from America's Test Kitchen
Yield: 12-15 servings
1 1/2 pounds large elbow macaroni
1/2 pound extra-sharp cheddar cheese, shredded (about 2 cups)
3 Tbsp minced canned chipotle chile in adobo sauce
1/2 cup minced red onion
3 ribs celery, minced
1/3 cup minced fresh parsley
3 Tbsp lemon juice
5 tsp Dijon mustard
1/4 tsp garlic powder
1/8 tsp cayenne pepper
2 1/4 cups mayonnaise
Bring a large pot of water to a boil. Add the pasta plus 1 1/2 Tbsp salt and cook until tender, about 8 minutes. Drain the pasta and rinse with cold water until cool. Transfer to a large bowl.
Stir in the cheddar, onion, celery, parsley, lemon juice, Dijon mustard, garlic powder and cayenne. Add the chipotle a tablespoon at a time, taste testing in between. Or, if you are brave, add all three tablespoons at once. Let the mixture sit until the flavors are absorbed.
Stir in the mayonnaise and allow the mixture to sit for about 10 minutes while the may is absorbed. Season with salt and pepper to taste.
The Test Kitchen says that the salad may be refrigerated for up to a day. They recommend mixing in 1 Tablespoon of hot water at a time to refresh the salad prior to serving.