If you grew up Filipino (or just went to A LOT of Filipino parties), you already know exactly what this is. And you’re either craving it right now or mildly horrified. No in between.
Elbow macaroni, fruit cocktail, cheddar cheese, raisins, all swimming in a sweet creamy dressing made with all-purpose cream, mayo, and condensed milk. It’s a LOT. I know.
But here’s the thing. It’s cold, it’s sweet, it’s nostalgic, and it shows up at every single family gathering for a reason. The trick is draining that fruit cocktail REALLY well (soggy pasta is a crime) and chilling it long enough for the flavors to actually become friends.
Also? The raisins go in last. Don’t ask me why, just trust.
Why Macaroni Absorbs the Dressing
- Macaroni is THIRSTY. Elbows absorb liquid nonstop, even after tossing. That soaking is why the texture thickens in the fridge.
- AL DENTE matters. Mushy pasta falls apart AND drinks dressing faster. Rinse post-drain to wash off surface starch (the real villain).
- Chilling IS the recipe. The noodles keep soaking in the cold, which is WHY 3 hours matters. If the salad looks tight before serving, a tablespoon of cream fixes it.
How Far Ahead Can You Make This?
- UP TO 2 DAYS AHEAD: This salad actually IMPROVES with time since the chilling period lets flavors meld together beautifully…. just make it the night before for best results.
- ADD EXTRA CREAM BEFORE SERVING: The macaroni soaks up dressing as it sits, so stir in 2-3 tablespoons of chilled all-purpose cream or milk right before serving to bring back that creamy texture.
- HOLD THE FRUIT: For maximum freshness, fold in the fruit cocktail the morning of serving if making more than 24 hours ahead. It prevents the fruit from breaking down and making things watery.
- STORE IT COVERED: Keep refrigerated in an airtight container, and give it a gentle stir before dishing out.
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2650
- Protein: 36-44 g
- Fat: 82-95 g
- Carbohydrates: 360-390 g
Ingredients
For the base:
- 2 cups elbow macaroni
For the dressing and mix-ins:
- 1.5 cups all-purpose cream, chilled
- 7 tbsp mayonnaise
- 3/4 cup condensed milk
- 3 cups fruit cocktail, well drained
- 1 cup cheddar cheese, cut into 1/4-inch cubes
- 1/3 cup raisins
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Step 1: Boil and Cool Pasta
- 2 cups elbow macaroni
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions, usually 8-10 minutes, until al dente.
Drain well in a colander and set aside to cool slightly.
I prefer to rinse the pasta with cool water to stop the cooking process and prevent it from becoming mushy when mixed with the creamy dressing later.
Step 2: Whisk the Sweet Dressing
- 1.5 cups all-purpose cream, chilled
- 7 tbsp mayonnaise
- 3/4 cup condensed milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
In a large mixing bowl, combine the chilled all-purpose cream, mayonnaise, and condensed milk.
Whisk together until smooth and well blended.
Add the vanilla extract and a pinch of salt, whisking to incorporate evenly.
This creates a rich, cohesive dressing that will coat all the components beautifully.
Step 3: Fold Everything Together
- cooked macaroni from Step 1
- creamy dressing base from Step 2
- 3 cups fruit cocktail, well drained
- 1 cup cheddar cheese, cut into 1/4-inch cubes
- 1/3 cup raisins
Add the cooled cooked macaroni from Step 1 to the creamy dressing base from Step 2 and gently fold together.
Then fold in the well-drained fruit cocktail, cheddar cheese cubes, and raisins, mixing gently but thoroughly to ensure everything is evenly coated.
I like to add the raisins last so they don’t get crushed during mixing—their texture stays plump and pleasant throughout the salad.
Step 4: Tune Texture and Refrigerate
Taste the salad and assess the consistency—it should be creamy but not overly thick.
If you prefer a looser, more pourable texture, fold in a little additional cream or milk, a tablespoon at a time, until you reach your desired consistency.
Transfer to a serving bowl, cover, and refrigerate for at least 3 hours before serving to allow the flavors to meld and the salad to set properly.
Easy Macaroni Fruit Salad
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions, usually 8-10 minutes, until al dente. Drain well in a colander and set aside to cool slightly. I prefer to rinse the pasta with cool water to stop the cooking process and prevent it from becoming mushy when mixed with the creamy dressing later.
- In a large mixing bowl, combine the chilled all-purpose cream, mayonnaise, and condensed milk. Whisk together until smooth and well blended. Add the vanilla extract and a pinch of salt, whisking to incorporate evenly. This creates a rich, cohesive dressing that will coat all the components beautifully.
- Add the cooled cooked macaroni from Step 1 to the creamy dressing base from Step 2 and gently fold together. Then fold in the well-drained fruit cocktail, cheddar cheese cubes, and raisins, mixing gently but thoroughly to ensure everything is evenly coated. I like to add the raisins last so they don't get crushed during mixing—their texture stays plump and pleasant throughout the salad.
- Taste the salad and assess the consistency—it should be creamy but not overly thick. If you prefer a looser, more pourable texture, fold in a little additional cream or milk, a tablespoon at a time, until you reach your desired consistency. Transfer to a serving bowl, cover, and refrigerate for at least 3 hours before serving to allow the flavors to meld and the salad to set properly.