This is a creamy, mayo-based elbow macaroni salad loaded with ham, diced cheese, carrots, pickle relish, raisins, and onion. It comes together in about 45 minutes with minimal cooking, and the two-hour chill time does most of the work for you. If you need a filling, crowd-friendly salad without a long ingredient list or complicated steps, this is a solid choice.
What makes this version work
The dressing here combines mayonnaise and all-purpose cream, which gives it more body and a slightly lighter richness than mayo alone. That extra creaminess matters because elbow macaroni absorbs dressing as it sits โ a thinner dressing disappears into the pasta and leaves the salad dry by the time it hits the table. The other thing that actually matters is draining the pickle relish thoroughly before it goes in. Excess brine will water down the dressing and throw off the balance between the sweet raisins, savory ham, and tangy pickles. Press the relish in a fine-mesh strainer or squeeze it in a clean kitchen towel before mixing.
Mistakes to avoid
- Skipping the cold-water rinse on the pasta: Rinsing stops the cooking and removes surface starch. Without it, the macaroni clumps together and the dressing turns gluey instead of coating each piece cleanly.
- Adding dressing to warm pasta: Even after rinsing, let the macaroni drain and cool completely before mixing. Warm pasta breaks down the mayo and the salad turns greasy.
- Under-seasoning before chilling: Cold mutes salt. Taste the salad right before it goes into the fridge and season it slightly more aggressively than feels right โ it will taste balanced once chilled.
- Cutting the ham too large: Big chunks slide to the bottom and you end up with uneven bites. Dice the ham small โ roughly the same size as the macaroni โ so every forkful has a bit of everything.
- Skipping the full chill time: Two hours is not optional. The raisins plump, the carrots soften slightly, and the flavors come together. A 30-minute shortcut produces a salad that tastes like its parts havenโt met yet.
Smart swaps
- All-purpose cream: This is a shelf-stable cooking cream common in Filipino-style recipes. If you canโt find it, heavy cream or full-fat evaporated milk work well. Sour cream also works and adds a mild tang.
- Ham: Leftover roast chicken, canned tuna, or diced cooked turkey all substitute cleanly. Smoked sausage sliced thin is another option if thatโs whatโs in the fridge.
- Raisins: These add sweetness and chew. Dried cranberries or even frozen sweet corn (thawed and drained) can replace them if raisins arenโt your preference or arenโt on hand.
- Diced cheese: Any firm, mild cheese works โ cheddar, Colby, Monterey Jack, or processed cheese. Avoid fresh mozzarella; it releases too much water.
- Pickle relish: Sweet relish is standard here. Dill relish works if you prefer less sweetness, but drain it just as carefully.
Keeping it fresh
Store the finished salad in an airtight container in the refrigerator. It keeps well for up to three days, though the pasta will continue absorbing the dressing over time. On day two, stir in a spoonful of mayo or cream to loosen it back up before serving. Dress it at the table if youโre serving a crowd over a long stretch โ a pre-dressed salad goes limp fast once it sits out. If youโre prepping ahead, you can cook and chill the macaroni and blanch the carrots a day in advance, then mix everything together the morning of serving to hit that two-hour chill window right on time. Do not freeze this salad; the mayo-cream dressing breaks when thawed and the texture becomes grainy.
Easy Macaroni Salad
Ingredients
- 400 grams elbow macaroni
- 1 ยฝ cup mayonnaise
- 250 ml all-purpose cream
- 1 cup cheese diced
- 1 cup raisins
- ยฝ cup white onion chopped
- 1 cup pickle relish drained
- 1 cup carrots blanched and diced
- 1 cup ham cooked and diced
Instructions
- Cook elbow macaroni according to instructions, rinse in cold water, then drain.
- Mix all ingredients in a bowl.
- Chill for 2 hours before serving.
Nutrition
Your questions, answered
Can I make this macaroni salad the night before?
Yes, and it actually tastes better the next day. Make it the evening before, cover it tightly, and refrigerate overnight. Just give it a good stir before serving and add a small spoonful of mayo if it looks dry.
Can I use a different pasta shape if I donโt have elbow macaroni?
Small shells, ditalini, or small rotini all work fine. Stick to small shapes โ they hold the creamy dressing better and keep the salad easy to scoop and serve.
The salad looks dry after chilling. Did I do something wrong?
No โ pasta absorbs dressing as it sits, so some dryness is normal. Stir in an extra tablespoon or two of mayo and a splash of cream, mix well, and it will come back together.
Can I leave out the raisins?
You can, but the salad loses its sweet counterpoint to the salty ham and tangy pickle relish. If you skip them, consider adding a teaspoon of sugar to the dressing or swapping in sweet corn to keep that balance.