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creamy filipino macaroni salad

Creamy Filipino Macaroni Salad

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Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine Filipino
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 rubber spatula or large spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 500 gram elbow macaroni uncooked
  • 1.5 liter water for boiling pasta
  • 1 tablespoon salt for boiling water
  • 1 cup cooked chicken optional; shredded
  • 1 cup ham small dice
  • 1 cup carrots small dice and blanched
  • 1 cup pineapple tidbits well drained
  • 1 cup fruit cocktail well drained
  • 1/2 cup raisins
  • 4 large eggs hard-boiled and chopped
  • 1 cup cheddar cheese small dice
  • 1 cup mayonnaise full-fat
  • 1/2 cup condensed milk
  • 1/4 cup all-purpose cream or heavy cream chilled
  • 2 tablespoon sweet pickle relish drained
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 2 tablespoon sugar optional; to adjust sweetness

Instructions
 

  • Boil water in a large pot, season with salt, and cook the elbow macaroni according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold running water to stop the cooking, and let it drain completely.
  • Transfer the cooled macaroni to a large mixing bowl and set aside.
  • In a medium bowl, whisk together mayonnaise, condensed milk, all-purpose cream, pickle relish, salt, pepper, and sugar (if using) until smooth and well combined.
  • Add shredded chicken, ham, blanched carrots, pineapple tidbits, fruit cocktail, raisins, chopped eggs, and diced cheddar cheese to the macaroni.
  • Pour the dressing over the macaroni mixture and gently fold with a spatula until everything is evenly coated.
  • Taste and adjust seasoning with more salt, pepper, or condensed milk according to your preference.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the macaroni salad for at least 4 hours, or overnight, to chill and allow the flavors to meld.
  • Gently stir the salad before serving and serve well chilled.

Notes

For best results, make sure all add-ins like pineapple, fruit cocktail, and relish are well drained to prevent the salad from becoming watery, and avoid overcooking the macaroni so it stays pleasantly firm even after chilling. You can customize the sweetness by adjusting the condensed milk and sugar, and balance it with a bit more mayonnaise or a pinch of salt if it tastes too sweet. Chilling overnight greatly improves the flavor and texture, so it’s ideal to prepare this a day ahead, and if the salad thickens too much in the fridge, loosen it with a spoonful or two of cream or mayonnaise before serving.
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