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Cook the elbow macaroni according to package directions.
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While the pasta is cooking, prepare the bacon, the veggies, and grate the cheese.
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In a small bowl, mix the vinegar, paprika, chili powder, and granulated garlic together.
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In another bowl, mix the BBQ sauce and the Miracle Whip (mayo).
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Once the pasta is done, drain it, and rinse it with cold water.
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Shake it well; making sure no water is clinging to it or in it, then add it to a large mixing bowl.
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Coat the warm pasta with the butter; this will prevent the noodles from sticking together.
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Add the carrots, green onions, bell peppers, and bacon to the still slightly warm pasta. Toss well.
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Let it sit for 5 minutes.
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Pour the seasoned-vinegar mixture over the pasta and mix it well.
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Allow it to stand for another 3-5 minutes.
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Mix in the cheddar cheese, a small amount at a time, until it is all well mixed in.
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Slowly fold in the BBQ sauce/Miracle Whip blend until the entire salad is evenly coated.
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Season with salt and pepper.
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Add the cilantro in or use as garnish.
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Cover and chill until ready to serve.