MacAroni Salad for 100

When you’re feeding a hundred people, you need a recipe that scales without drama. This crowd-sized macaroni salad delivers: 6 pounds each of ham and elbow macaroni, 3 pounds of cheddar, and a creamy dressing that coats everything without drowning it.

The dressing is what sets this apart from a basic mayo-and-noodle situation. Mayonnaise gets loosened with half-and-half, brightened with vinegar, sweetened just slightly with sugar, and given a tangy kick from French dressing. It’s rich but not heavy, and it clings to the pasta instead of pooling at the bottom.

Cook the macaroni just until al dente. It will soften further as it sits in the dressing, and you’re likely making this hours ahead. Overcooked pasta turns to mush by the time it hits the buffet table.

Thaw the peas but don’t cook them. They add a sweet pop and bright green color straight from the bag. The olives and celery bring crunch and a salty-savory contrast that keeps each bite interesting.

Toss everything while the pasta is still slightly warm. Warm pasta absorbs more dressing, so you get flavor in every noodle rather than bland pasta floating in sauce.

Kitchen Tips

• Make this the day before. The flavors improve overnight, and it frees up your day-of prep time.
• You’ll need a very large container to mix. A clean cooler or roasting pan works in a pinch.
• Taste and re-season before serving. Cold food needs more salt than hot food, so adjust after chilling.
• Keep refrigerated until serving and don’t leave it out for more than 2 hours (mayo-based dressing and food safety).

Variations

• Turkey swap: Use cubed roast turkey instead of ham for a lighter version.
• Veggie version: Drop the ham and add diced bell peppers and shredded carrots for color and crunch.