Recipe: Golden Corral Macaroni Salad and Copycat Montreal Steak Seasoning

GOLDEN CORRAL MACARONI SALAD

1 1/2 quarts macaroni pipette, cooked and cooled*
1 cup diced (1/4-inch) celery
1 cup diced (1/4-inch) onions
1 cup relish, refrigerated
1 cup shredded carrots
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-inches deep stainless steel pan. Place diced celery on top of macaroni. Place diced onions on top of celery. Place relish on top of onions. Place shredded carrots on top of relish. Place GC Steak Seasoning on top of relish. Do not mix.

Cover filled pan and refrigerate until needed for just-in-time mixing and serving on cold buffet.

TO SERVE:
Remove unmixed, prepped salad ingredients from refrigeration. Transfer contents of half-size pan to stainless stell 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

*QUALITY NOTES:
- 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)
Makes about 1 1/3 tsp

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 all the ingredients for the seasoning together well.