Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Macaroni Salad



MACARONI SALAD
Golden Corral Copycat Recipe

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 teaspoon Montreal Steak Seasoning

Dressing
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 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 steel 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



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