Filipino Macaroni Salad

 Here’s a classic Filipino-style macaroni salad—creamy, slightly sweet, and perfect for gatherings:

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📋 Ingredients (makes ~12 servings)

• 1 lb (≈450 g) elbow macaroni

• 1 lb chicken breast (poached and shredded) – or use rotisserie chicken

• 1 cup cubed ham

• 6 hard-boiled eggs, chopped

• 1 carrot, diced or grated

• 1 small onion, finely chopped

• 1 can (≈14–20 oz) crushed or tidbit pineapple (with juice)

• 1 cup raisins (optional but traditional)

• 4 oz Velveeta or Eden cheese, cubed

• 2 cups mayonnaise

• 1 can (14 oz) sweetened condensed milk

• ½ cup sweet pickle relish

• Salt & pepper, to taste 

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🍽️ Instructions

1. Cook the macaroni until al dente, drain, rinse cold, and cool

2. Poach the chicken in water (add bouillon if desired), simmer 12–15 min, shred, and cool 

3. Optional: Boil the carrot separately until tender, drain and cool

4. In a large bowl, mix macaroni, chicken, ham, eggs, carrot, onion, pineapple (and its juice), raisins, and cheese.

5. In a separate bowl, whisk together mayo, condensed milk, relish, salt, and pepper (plus reserved pineapple juice) 

6. Pour dressing over mix and toss gently to coat evenly.

7. Chill for ≥1 hour (better overnight) to meld flavors

8. Taste and adjust seasoning before serving.

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🎯 Tips & Variations

• Use rotisserie chicken for convenience

• For extra tang, toss in chopped bell peppers or celery

• Want a fruitier or more dessert-like version? Skip meats and add kaong, nata de coco, or fruit cocktail 

• Keeps refrigerated in an airtight container for up to 5 days (stir before serving)

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🧭 Cultural Note

This salad, brought by American influence, evolved into a festive Filipino staple—served at Christmas, birthdays, and fiestas as both a side dish and even a dessert thanks to its sweet, creamy profile