Mmm, who can resist the creamy, sweet, and tangy flavors of Filipino-style macaroni salad? This dish is a staple at gatherings, and once you try this recipe, you’ll see why it’s a crowd favorite. Perfect for potlucks, picnics, or just because!
Why This Recipe Works
- The combination of sweetened condensed milk and mayonnaise creates a uniquely rich and creamy dressing.
- Adding pineapple chunks and raisins introduces a sweet and tangy flavor that balances the creaminess.
- The use of elbow macaroni ensures the perfect bite-sized texture that holds the dressing well.
- Chilling the salad before serving allows the flavors to meld together beautifully.
- It’s customizable with various add-ins like ham, cheese, or veggies, making it versatile for any taste.
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup mayonnaise
- 1/2 cup sweetened condensed milk
- 1 cup pineapple chunks, drained
- 1/2 cup raisins
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked ham, diced
- 1/4 cup sweet pickle relish
- 1/4 cup grated carrot
- Salt and pepper to taste
Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon
Instructions
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain in a colander and rinse under cold water to stop the cooking process. Let it cool completely. Tip: Rinsing the macaroni removes excess starch, preventing the salad from becoming gluey.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise and sweetened condensed milk until smooth. This combination is the secret to the salad’s creamy sweetness. Adjust the ratio to your taste if you prefer it sweeter or more tangy.
Step 3: Mix the Salad
Add the cooled macaroni to the dressing along with pineapple chunks, raisins, cheddar cheese, ham, sweet pickle relish, and grated carrot. Gently fold everything together until well coated. Season with salt and pepper to taste. Tip: For a brighter flavor, add a tablespoon of lemon juice to the dressing.
Step 4: Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. This step is crucial as it allows the flavors to meld and the salad to reach the perfect creamy consistency.
Tips and Tricks
For an extra creamy texture, you can add a tablespoon of heavy cream to the dressing. If you’re not a fan of sweet pickle relish, you can substitute it with diced dill pickles for a tangier flavor. To make the salad more colorful, add some diced red bell pepper or green peas. For a lighter version, you can use light mayonnaise and reduce the amount of sweetened condensed milk. Always taste and adjust the seasoning before chilling, as flavors will intensify over time.
Recipe Variations
- For a seafood twist, add some cooked shrimp or crab meat.
- Vegetarians can omit the ham and add more cheese or hard-boiled eggs.
- Spice it up with some diced jalapeños or a dash of hot sauce.
- For a tropical version, add some diced mango or papaya.
- Use whole wheat or gluten-free pasta for a healthier or dietary-friendly option.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop more fully. Just keep it covered in the refrigerator until you’re ready to serve.
How long does it last in the fridge?
This salad will keep well for up to 3 days in the refrigerator, stored in an airtight container. After that, the texture may start to change as the macaroni absorbs more of the dressing.
Can I freeze macaroni salad?
Freezing is not recommended as the mayonnaise-based dressing will separate and the texture of the macaroni will become mushy upon thawing.
Summary
This Filipino-style macaroni salad is a creamy, sweet, and tangy dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to be a hit at your next gathering.
Leave a Reply