Mama Mia’s Mac Salad: A Family Recipe at The Shed in Ocean Springs, Mississippi
“Do you ever get caught when you’re back here just by yourself making it?” Guy Fieri asked Brooke Lewis as she mixed up a batch of her mother’s famous mac salad at The Shed in Ocean Springs, Mississippi. Her answer? A knowing smile and an admission: “Every now and then, yeah.”
That’s the kind of honest, homestyle cooking you find at this Mississippi barbecue joint, where Brooke and her brother have been serving up what the locals have loved forever. While The Shed is known for their sweet, spicy, hot BBQ — everything from brisket to pork to their specialty baby back ribs — it was the humble side dish that caught Guy’s attention during this segment.
The Recipe: Straight from Mama Mia
Mama Mia’s Mac Salad starts with shell pasta, a departure from the elbow macaroni you might expect. From there, Brooke walked Guy through the process of building what she calls “the juice” — the dressing that brings the whole dish together.
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The ingredients list reads like a grandmother’s kitchen inventory: mayonnaise, sour cream, cider vinegar, sugar, pepper, onion powder, salt, garlic salt, and dijon mustard. Once that creamy base comes together, in go the fresh vegetables — bell peppers and red onions — adding color and crunch to the mix.
When Guy asked about mixing the dressing, Brooke had her method down. “You can,” she said about one approach, “but I’d rather do it with one of these little puppies right here” — reaching for her preferred mixing tool.
Guy’s Verdict
After tasting the finished product, Guy broke down exactly what made Mama Mia’s Mac Salad work: “Creamy, tangy — you know what I like about it the best? Green bell pepper. Real nice fresh herbaceous flavor and the little crunch of the onion.”
He called it out for having “that home cooking taste” — high praise from someone who’s sampled countless sides across the country. Much like the Kataifi Fried Shrimp & Greek-Style Grits segment where family traditions shine through, this mac salad proves that the best recipes often come straight from mom.
And in true Guy fashion, he couldn’t resist sneaking bites throughout the demonstration. “I saw you!” Brooke laughed as he helped himself. His response? “I go through so much of it — I knew you were gonna do that.”
Tips from The Shed’s Kitchen
Use shell pasta: The shape holds onto that creamy dressing better than traditional elbow macaroni.
Build your “juice” with layers: The combination of mayonnaise and sour cream creates the creamy base, while cider vinegar and dijon mustard add the tangy punch.
Don’t skip the fresh vegetables: Bell peppers and red onions aren’t just garnish — they provide the herbaceous flavor and texture that Guy specifically called out.
Location Matters
When a customer named Tina was asked why folks keep coming to The Shed, the answer was simple: “We’re located on Highway 57. Barbecue. That’s it.” Sometimes the best places don’t need a complicated pitch — just great food and a good location.
For fans of Diners, Drive-Ins and Dives who love discovering dishes that go beyond the main course — like the Arancini in Delaware segment — The Shed’s mac salad proves that sides can steal the show.
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