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
- Heat water to rolling boil. Add salt.
- 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.
- Add salad dressing or mayonnaise. Mix.
- 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.
- Garnish with paprika.
- Cover. Refrigerate until service.
- 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.