1 454gpack elbow macaronicooked*, drained and cooled (see notes)
2 ½cupsmayonnaise(I used Hellmann's mayonnaise)
1 300mlcan condensed milk
1 796mlcan fruit cocktailwell drained
1 340gbottle nata de cocococonut gel in syrup, well drained
1 340gbottle kaongpalm fruit in syrup, well drained
1 398mlcan pineapple tidbitswell drained
1cupcheddar cheesecut in small cubes (I used extra old cheddar)
Cook the macaroni one minute before the recommended package cooking time. Drain well and place in a very large bowl. Cool the pasta completely before proceeding with the recipe. The residual heat will continue to cook it as it cools. So, do not overcook. Stir the pasta gently or put an ice pack underneath the bowl to speed up cooling.
Add the mayonnaise and condensed milk to the cooled pasta and stir well to combine. Add the rest of the ingredients and gently mix well to combine.
Transfer to a lidded food container and refrigerate for at least 2 hours. This is best eaten cold.
*Do not overcook the pasta. Drain the macaroni from the cooking liquid a minute before the cooking time in the packaging. I put an ice pack underneath the bowl to speed up the cooling process.**Other types of tubular or short pasta can be used instead of the macaroni.***The list of canned and bottled fruits are just guides. You can use any combination you prefer. I always choose the ones that are “packed in water” or packed in its own juice, if available. The ones packed in syrup are normally used.
Recipes made with love by Pinoybites.com : https://pinoybites.com/recipes/filipino-macaroni-fruit-salad-sweet/