Filipino Sweet Macaroni Salad

Method5 steps

1. 1

   Step 1: Bring the 2 quarts water to a boil in a pot. Add the 3/4 lb dry elbow macaroni, stir and boil for about 7 minutes, until cooked but still firm; check the product instructions and texture. Drain, rinse under cold water and drain thoroughly. Transfer the cooled macaroni to a large mixing bowl.

   Boil the macaroni · 7 minUses 2 quarts water for boiling macaroni · 3/4 lb dry elbow macaroni · Cold water, as needed to rinse cooked macaroni

2. 2

   Step 2: Remove loose packing liquid from the fruit cocktail (1 can), kaong (3/4 cup) and nata de coco (3/4 cup), and from the pineapple if it is packed in liquid. Add the fruit cocktail from its 15 oz can, the 12 oz pineapple allowance, 3/4 cup each raisins, kaong and nata de coco, and 6 oz cubed cheddar to the cooled macaroni. Fold gently to distribute.

   Uses Cooked, cooled and drained macaroni · 1 can fruit cocktail (15 oz package) · 12 oz pineapple chunks · 3/4 cup raisins · 3/4 cup kaong · 3/4 cup nata de coco · 6 oz cheddar cheese, cubed

3. 3

   Step 3: Add the complete 14 oz can of sweetened condensed milk and the 220 ml pack of Lady's Choice mayonnaise. Fold gently until the macaroni, fruit and cheese are evenly coated.

   Uses Macaroni, fruit and cheese mixture · 1 can sweetened condensed milk (14 oz package) · 220 ml Lady's Choice mayonnaise (one pack)

4. 4

   Step 4: Cover the bowl and refrigerate for at least 2 hours, until the salad is thoroughly chilled. It can instead be prepared the day before and kept refrigerated overnight.

   Chill the sweet macaroni salad · 120 minUses Assembled sweet macaroni salad

5. 5

   Step 5: Serve the chilled sweet macaroni salad as six dessert portions. Keep it refrigerated until serving and return any remaining salad to the refrigerator promptly.

   Uses Chilled sweet macaroni salad