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Let's make this Cubano macaroni salad.
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It is a flavorful fusion of a
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traditional classic Cuban sandwich and
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that traditional classic macaroni salad.
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So this recipe came to me from our good
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friends who subscribe to me and they're
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the belchers. So thanks so much for
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providing this recipe. Y'all the Cubano
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macaroni salad is tender pasta,
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savory ham, shredded juicy pork, Swiss
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and it's combined with a zesty dressing.
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Ooh, who wants a scoop? Now I have
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shortcuts for a lot of this and it's
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keeping your kitchen nice and cool.
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First thing we're going to do is cook
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and that's going to be 8 oz of the
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elbows. Now I brought a large pot of
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Place a lid on if you want it to come to
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I'm going to season the water with about
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half a tablespoon of salt.
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Now we're going to cook this until it's
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done. If you want a little bite to it
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and have it al dente, you can do that
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also. My pasta's done. This cooks pretty
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quick. It was 7 minutes. So I rinsed it
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under cold water with some ice cubes in
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it to kind of cool down the process
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pretty quickly, patted it dry with some
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paper towels and then I just placed it
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into a large mixing bowl. We'll set that
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aside until we get all the other
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ingredients ready. And we're going to
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start with a small bowl and get that
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dressing going so we can chill that.
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We're going to start with half a cup of
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2 tablespoons of regular yellow mustard.
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That's what that Cuban's all about,
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1 Tbsp of some olive oil.
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We need some lime juice.
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About a teaspoon or so.
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pinch of salt and a pinch black pepper.
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We're just going to mix that together.
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Give this a taste and make sure your
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Mhm. Wow, that is good.
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We're going to place this in the
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refrigerator and just let it chill until
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we get everything else ready to go.
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I'm going to be dicing up very small
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about a quarter of a red onion.
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So, I'm going to run my knife through.
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I've already taken off that outer layer
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and I'm just going to make very thin
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slices through quarter of the onion.
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Now, there's my slices and we're just
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going to take the knife and I'm going to
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run my knife through the slices
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that we can get really fine dices.
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I'm going to take my knife
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And that's all I'm going to use and
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we'll save the rest of the onion
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It's going to add a nice pop of color to
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our dish. Always use the back edge of
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to gather your ingredients to put into
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your bowl so you don't dull the blade of
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We got to add the cheese. Now, this is a
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Swiss cheese and you want about 1 cup of
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a diced or cubed cheese. So, I've got
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the slices here and I'm just going to
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run my knife through them
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long ways and then we'll come back and
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we'll just make the dices to it.
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Whatever way you can find your Swiss
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if you find it shredded, then you can
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just add that in there.
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This almost gives you that cube shape.
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Right, let's add that in to our bowl.
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Now, you can adjust the ingredients as
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Now, a Cuban sandwich has two different
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and the pulled pork. Now, I'm going to
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show you how I came across these and
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they're really simple. This is already a
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cubed ham and it comes in a package like
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this and it's called Frixx and we love
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this. So, really, whatever ham you have,
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you just need one cup
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of it diced and we're going to add that
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Yeah, look at that. Mhm.
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I am using a pulled pork and I just get
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it from my store. It's in the
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refrigerated section. It's fully cooked
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and you can either microwave it or you
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can put it in a pan and heat it through
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that way. Now, what I did was since I
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only needed one cup of it and there is
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32 oz in here, so I just cut this into a
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fourth of a section of it, popped it in
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the microwave for 2 minutes and then
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shredded it and this is what we got
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this is a smoked seasoned pork. They
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have the barbecue flavored one also, but
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it's saucy and so I didn't get that one
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because we really didn't want to add the
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sauce to that. So, we're going to go
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ahead and add that to our bowl.
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Y'all, this stuff tastes good.
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I think that's what I'm going to put in
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there. Should I put the rest in?
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>> This is a full-blown meal.
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Gives you everything. There we go.
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A Cuban sandwich is all about the
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But, I picked up some pickle me relish.
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It's already chopped up for you and
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everything. So, I'm going to add in
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What are y'all thinking? Y'all on board
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You think one more right there. I am.
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I'm totally on board. That pasta takes
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the place of the crusty bread on your
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Cuban sandwich, so it's totally fine.
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Now, we need some olives.
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So, I found these right here. Ode to
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olives. These are sliced salad olives.
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So, I'm going to do these. No juice,
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just the just the olives.
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Now, Thomas is here. What do you think?
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>> More. He's like, more.
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One more there, I think. There we go. I
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think that's good, right?
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>> Yeah, we can start with that.
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>> All right. If he wants more, he can add
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it more to his plate.
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>> A nice cool refreshing salad full of
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everything. It's still hot out there,
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So, we're going to take that dressing
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in the refrigerator, and we're going to
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Look how creamy that looks.
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And it tastes delicious.
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When they sent me this recipe, when I
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first saw the title, I was like, oh my
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There was no question.
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We need to thank the Belchers for this.
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>> Two classics, a Cuban sandwich and
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I'm not going to start with that. We're
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with the wooden spoon. All right, we're
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going to pull this all together very
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carefully until everything is nice and
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coated and well combined.
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You know, I don't know what it is with
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pulled pork, but I hear a lot of people
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make a big batch of it in their
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crock-pot and then they freeze a bunch
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of it and pull it out for different
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things. Y'all go look in your freezer
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It serves as a full course meal.
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Let's give that a try.
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That was just an explosion.
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Well, the Belchers wanted to know how
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this was, so I'm going to tell you. It
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is delicious. I like that it's got
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everything in there for a full-blown
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meal. It's cool. It's refreshing cuz
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it's still hot out there.
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those flavors just rock in there.
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Two thumbs ups on this one, you guys. I
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hope you make it. I hope you give it a
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Make sure you comment down below what
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you think. And if you're new to the
9:35
channel, hit that subscribe button down
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below. Make sure you hype this video so
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that we can get it out there to
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everyone. All right, you guys.
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I'm glad it's lunchtime.
