Filipino Macaroni Salad

Name: Filipino Macaroni Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 16 servings
Cuisine: Asia, Philippines
Ingredients: 1 package (16 ounces) uncooked elbow macaroni; 1 pound boneless skinless chicken breasts; 1 teaspoon chicken bouillon granules; 1 cup diced carrots; 1 can (20 ounces) pineapple tidbits, undrained; 1 cup cubed fully cooked ham; 1 medium onion, chopped; 1 cup raisins; 6 hard-boiled large eggs, chopped; 4 ounces Velveeta, cubed; 2 cups mayonnaise; 1 can (14 ounces) sweetened condensed milk; 1/3 cup sweet pickle relish; 1/2 teaspoon salt; 1/2 teaspoon pepper

Total Time Prep: 25 min. Cook: 20 min. + chilling

Yield 16 servings

Test Kitchen Approved

Filipino macaroni salad, packed with ham, chicken and pineapple, and studded with raisins, gives the American-style version of pasta salad a sweet makeover.

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1 pound boneless skinless chicken breasts
1 teaspoon chicken bouillon granules
1 cup diced carrots
1 can (20 ounces) pineapple tidbits, undrained
1 cup cubed fully cooked ham
1 medium onion, chopped
1 cup raisins
6 hard-boiled large eggs, chopped
4 ounces Velveeta, cubed
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1/3 cup sweet pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain. Rinse in cold water. Meanwhile, add chicken to a large saucepan; cover with water. Add bouillon. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drain. Shred chicken and allow to cool.
Add carrots to a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until tender, 5-7 minutes. Drain and allow to cool.
Drain pineapple, reserving juice. Put pineapple into a large bowl. Mash with potato masher until no large pieces remain. Stir in cooked macaroni, chicken, carrots ham, raisins, onion, eggs and cheese. In a small bowl, whisk mayonnaise, sweetened condensed milk, relish, salt, pepper and reserved pineapple juice until blended; stir into pasta mixture.
Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts

1 cup: 483 calories, 27g fat (6g saturated fat), 101mg cholesterol, 567mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 12g protein.

This Filipino macaroni salad is always on the buffet table at family parties. It's such a sweet and unique combination of flavors that you almost forget it's not a dessert! Make it even sweeter by adding 3/4 cup of kaong (the sugar palm fruit used in halo-halo) or 3/4 cup of nata de coco. Some of my family members add a can of sweet corn too. —Angelica Cataldo, Orlando, Florida

Recipe Creator