Macaroni Salad, USDA

January 9, 2024

Ingredients

  • Water 3 gallons
  • Salt, kosher (2 tablespoons, 2 teaspoons) 2.67 tablespoons
  • Enriched elbow macaroni (2 pounds, 10 ounces) 2.625 pounds
  • Reduced calorie salad dressing or lowfat mayonnaise (1 pound, 8 ounces) 1.5 pounds
  • Fresh carrots, chilled, shredded 8 ounces
  • Fresh celery, chilled, chopped 8 ounces
  • Fresh onions, chopped 4 ounces
  • Sweet pickle relish, chilled, drained 4 ounces
  • Ground black or white peppper 1 teaspoon
  • Dry mustard 1 tablespoon
  • Salt, kosher 1 teaspoon
  • Paprika 1½ teaspoons

Instructions

  1. Heat water to rolling boil. Add salt.
  2. Slowly add macaroni. Stir constantly, until water boils again. Cook for 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Rinse under cold water.
  3. Add salad dressing or mayonnaise. Mix.
  4. Add carrots, celery, onions, pickle relish, pepper, dry mustard, and salt. Toss lightly. Spread 3 lb 13 1⁄2 oz (approximately 3 qt 1⁄2 cup) into each shallow pan (12″ x 20″ x 2 1⁄2″) to a product depth of 2″ or less. For 50 servings, use 2 pans.
  5. Garnish with paprika.
  6. Cover. Refrigerate until service.
  7. Portion with No. 8 scoop (1⁄2 cup).

Recipe Notes

CCP: Cool to 41° F or lower within 4 hours.

Variation:

A. Macaroni and Ham Salad

50 servings: Follow steps 1-3. In step 4, use 3 lb 14 oz diced cooked ham

(water added). Continue with steps 5-7.

Serving: 2⁄3 cup (No. 6 scoop) provides 3⁄4 oz equivalent meat/meat alternate

and 1 serving of grains/breads.