Golden Corral Macaroni Salad

Golden Corral Macaroni Salad

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 (***Montreal Steak seasoning may be a substitute)

At Time of Serving:
2 cups mayonnaise, refrigerated

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

Place relish on top of macaroni.

Place shredded carrots on top of

Place GC Steak Seasoning on top of

Cover filled, half-size pan and
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

• 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.

***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

Ron, can you find the recipe to making Ledos style pizza from Ledos Restaurant in College Park, Maryland?