How to make classic macaroni salad as served at Valentino’s! Valentino’s is a popular pizza chain started in Lincoln, Nebraska in 1957. They now have 38 locations in 6 midwestern states, many of which feature their ‘Grand Buffet’ This is the copycat recipe for their macaroni salad served on that buffet.
This particular recipe is a creamy, slightly sweet macaroni salad that is (to me), the best there is! The tiny chunks of sharp cheddar with the crunch of onion and celery really make this one special. Give it a try!
What you’ll need:
8 oz Ditalini pasta (Barilla)
1/2 cup half and half
1 cup Kraft Real Mayo
2 oz sharp cheddar cheese, diced
1/4 cup minced celery
2 Tbsp minced yellow onion
2 Tbsp half and half
2 Tbsp sweet relish
2 tsp yellow mustard
2 tsp sugar
In boiling salted water, cook ditalini for 10-13 minutes or until cooked to your desired ‘doneness’. Drain. Rinse under cold water until cool. Place into a large bowl and mix with 1/2 cup half and half. Cover and refrigerate for 4-6 hours or until half and half is absorbed, stirring every hour or so.
For the sauce, combine remaining ingredients. Cover and refrigerate to let flavors meld while pasta is cooling with the half and half. Mix with pasta and serve. Makes 6-8 servings. Enjoy!
