1 package (16 ounces) uncooked elbow macaroni1 pound boneless skinless chicken breasts1 teaspoon chicken bouillon granules1 cup diced carrots1 can (20 ounces) pineapple tidbits, undrained1 cup cubed fully cooked ham1 medium onion, chopped1 cup raisins6 hard-boiled large eggs, chopped4 ounces Velveeta, cubed2 cups mayonnaise1 can (14 ounces) sweetened condensed milk1/3 cup sweet pickle relish1/2 teaspoon salt1/2 teaspoon pepper
Directions
Cook macaroni according to package directions; drain. Rinse in cold water. Meanwhile, add chicken to a large saucepan; cover with water. Add bouillon. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drain. Shred chicken and allow to cool.Add carrots to a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until tender, 5-7 minutes. Drain and allow to cool. Drain pineapple, reserving juice. Put pineapple into a large bowl. Mash with potato masher until no large pieces remain. Stir in cooked macaroni, chicken, carrots ham, raisins, onion, eggs and cheese. In a small bowl, whisk mayonnaise, sweetened condensed milk, relish, salt, pepper and reserved pineapple juice until blended; stir into pasta mixture. Cover and refrigerate for at least 1 hour before serving.
Filipino Macaroni Salad Tips
What ingredients are essential to Filipino macaroni salad?
Filipino macaroni salad is a popular dish in the Philippines. While its exact origins are unknown, it is believed to have been influenced by giving Western macaroni salad recipes a tropical twist with crushed pineapple, chopped ham, hard-boiled eggs, chicken, sweetened condensed milk and vegetables like carrots and peas.
How else can you cook chicken for Filipino macaroni salad?
Instead of simmering the chicken on the stovetop, you could prepare the shredded chicken by cooking it in the Instant Pot or the slow cooker. If you have leftover chicken, you can absolutely use that chicken for Filipino macaroni salad. In general, one pound of chicken breasts makes three cups of shredded chicken.
What do you serve with Filipino macaroni salad?
Filipino macaroni salad is often served as a side dish or as part of a holiday meal, and it’s especially popular during Christmas. It pairs well with grilled or roasted meats such as chicken adobo and barbecue pork, and it’s fantastic when served with other Filipino dishes like garlic fried rice or lumpia.
How long will leftover Filipino macaroni salad last?
Filipino macaroni salad will last up to 5 days when stored in an airtight container in the refrigerator. Stir in a little extra mayonnaise just before serving to refresh Filipino macaroni salad, as the pasta will absorb the moisture from the dressing and the leftovers can be a little dry.
Can you make Filipino macaroni salad in advance?
Filipino macaroni salad can be made in advance and stored in the refrigerator until ready to serve. In fact, we recommended refrigerating the salad for a few hours (or overnight) before serving to allow the flavors to meld together. Just make sure to keep the salad properly covered to prevent it from drying out.
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