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Golden Corral Macaroni Salad




Source of Recipe


Last edited by Antilope; May 25th, 2012 at 06:36 PM.


Recipe Introduction



QUALITY NOTES:
• Cooked macaroni should be firm and not mushy.
• In order for Macaroni Salad to have the proper
texture and consistency, always hold cooked
macaroni pipette overnight in the cooler before
using in recipe.
• Macaroni Salad should always be mixed just
before serving. When displayed, stir hourly to
preserve fresh appearance.


List of Ingredients




1 1/2 quarts macaroni pipette, cooked and cooled
1 cup celery, diced 1/4"
1 cup onions, diced 1/4"
1 cup relish, refrigerated
1 cup carrots, shredded
1 tsp. GC Steak Seasoning
*OR Montreal Steak seasoning-(see copycat recipe*)

AND: At Time of Serving:
2 cups mayonnaise, refrigerated

Recipe



Place cooked, cooled macaroni pipette in a half-size, 2 1/2" deep s.s. pan. Place diced celery on top of macaroni. Place diced onions on top of macaroni. Place relish on top of macaroni. Place shredded carrots on top of macaroni. Place GC Steak Seasoning on top of macaroni. Cover filled, half-size pan an refrigerate until needed for just-in-time mixing and serving on cold buffet. Remove unmixed, prepped salad ingredients from refrigeration. Transfer contents of half-size pan to s.s. mixing bowl. Add refrigerated mayonnaise to the bowl of prepped ingredients. Stir gently to mix ingredients and to coat them with mayonnaise. Transfer to the appropriate serving container and display immediately on the cold buffet.

*Montreal Steak Seasoning copycat recipe
1/4 teaspoon paprika
1/4 teaspoon crushed black pepper
1/4 teaspoon kosher salt
(or 1/8 tsp regular table salt)
1/8 teaspoon granulated garlic
1/8 teaspoon granulated onion
1/8 teaspoon crushed coriander
1/8 teaspoon dill
1/8 teaspoon crushed red pepper flakes

Mix well. Makes about 1 1/3 tsp