Filipino macaroni salad is a beloved staple at parties, holidays, and family gatherings in the Philippines. Unlike savory Italian-style pasta salads, this version is known for its distinctively sweet, creamy, and slightly fruity flavor profile, featuring a mix of chicken, ham, cheese, and pineapple.
This recipe comes together easily and is a great make-ahead dish for any occasion. The combination of textures from the tender pasta, chewy raisins, and crunchy carrots makes every bite interesting. The key is to let it chill for a few hours, which allows the flavors to meld into a harmonious and satisfying side dish.
Why is Filipino Macaroni Salad a Must-Try?
Using the same water to cook the chicken and then the pasta is an efficient technique that adds a savory depth of flavor to the macaroni.
The signature sweet-creamy dressing is achieved with a simple mix of mayonnaise, sweetened condensed milk, and sweet pickle relish. This combination is central to the salad’s character.
Chilling the salad for several hours is essential. This step isn’t just for serving it cold; it gives the pasta time to absorb the dressing, making the final dish creamier and more flavorful.
Filipino Macaroni Salad Ingredients
• Mayonnaise: A good-quality, full-fat mayonnaise provides the best creamy base. Brands like Lady’s Choice or Kewpie are popular for this dish but are not required.
• Sweetened Condensed Milk: This ingredient is key for the salad’s signature sweetness. Feel free to adjust the amount to suit your taste.
• Pineapple: Canned pineapple tidbits packed in juice work well. Drain them thoroughly to prevent the salad from becoming watery.
• Cheese: A block of firm, mild, or sharp cheddar that you dice yourself provides a better texture than pre-shredded cheese. A Filipino-style processed cheese like Eden is also a traditional choice.
• Cream: Heavy cream or all-purpose cream adds richness to the dressing. You can substitute with milk for a slightly lighter version.
Exact quantities are in the recipe card below.
How to Make Filipino Macaroni Salad
Step 1: Cook the Chicken and Pasta
First, simmer the chicken in salted water until it’s cooked through. Set the chicken aside to cool before shredding, but keep the cooking water in the pot. Use that same flavorful water to boil your macaroni, which infuses the pasta with a savory taste.
Step 2: Prepare the Dressing
While the macaroni cools down, mix the dressing. In a bowl, whisk together the mayonnaise, cream, sweet relish, and sweetened condensed milk. This is a good time to taste it and adjust the sweetness to your liking.
Step 3: Combine and Chill
In your largest bowl, combine the cooled macaroni, shredded chicken, ham, pineapple, cheese, and carrots. Pour the dressing over the top and gently fold until everything is coated. The final and most important step is to cover and chill the salad for at least three hours before serving.
Expert Tips for Filipino Macaroni Salad
Ensure chicken is fully cooked by checking for an internal temperature of 165°F (74°C) with a meat thermometer.
Chilling the salad is a required step. It allows the pasta to absorb the dressing and all the flavors to develop and combine.
The sweetness is adjustable. Start with the lower amount of sweetened condensed milk and add more after tasting the dressing.
For a creamier texture, you can add another tablespoon or two of mayonnaise before serving if the pasta has absorbed a lot of the dressing.
What to Serve with Filipino Macaroni Salad?
This salad is a classic side dish for festive meals, often served alongside roasted chicken or pork barbecue.
How to Store and Freeze Filipino Macaroni Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad’s texture changes upon freezing, so it is not recommended.
Filipino Macaroni Salad Recipe FAQs
Can I make this macaroni salad ahead of time?
Yes, this dish is ideal for making ahead. It tastes even better after chilling for a few hours or overnight, which gives the flavors time to meld together.
Why did my salad get dry after chilling?
Pasta naturally absorbs moisture from the dressing as it sits. If your salad seems a bit dry before serving, simply stir in a spoonful or two of extra mayonnaise to restore its creaminess.
Are there any variations I can try?
Certainly. While chicken is classic, some versions use only ham. You can also add other ingredients like diced bell peppers, celery, or switch the raisins for dried cranberries for a different flavor.
Filipino Macaroni Salad
Ingredients
- 8 ounces boneless skinless chicken breast, 225g
- 1/2 teaspoon kosher salt plus more to taste
- 8 ounces elbow macaroni 225g
- 1 1/4 cups mayonnaise 285g
- 1/4 cup heavy cream or all-purpose cream 60ml
- 3 tablespoons sweet pickle relish 45g
- 2 to 3 teaspoons sweetened condensed milk 10-15ml
- 1/4 teaspoon ground black pepper
- 1/2 cup cooked ham diced, 75g
- 1/2 cup canned pineapple tidbits well-drained, 85g
- 1/2 cup firm cheddar cheese diced small, 50g
- 1/4 cup carrot finely diced, 30g
- 1/4 cup raisins (optional) 35g
Instructions
- Place the chicken in a medium pot and add enough water to cover by an inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce heat to a simmer and cook until the chicken is cooked through, about 15-20 minutes. The internal temperature should read 165°F (74°C). Remove the chicken, reserving the cooking water in the pot. Let the chicken cool slightly, then shred it with two forks.
- Bring the reserved chicken cooking water back to a rolling boil. Add the elbow macaroni and cook according to package directions until tender. Drain the macaroni well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- In a small bowl, prepare the dressing. Whisk together the mayonnaise, heavy cream, sweet relish, 2 teaspoons of condensed milk, and black pepper until smooth. Taste and add more condensed milk for sweetness or salt for balance, if needed.
- In a large bowl, combine the cooled macaroni, shredded chicken, diced ham, drained pineapple, diced cheese, diced carrot, and raisins (if using).
- Pour the dressing over the macaroni mixture. Use a spatula to gently fold everything together until all ingredients are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to overnight. This chilling time is important for the flavors to meld. Stir gently before serving.
Notes
