Hawaiian macaroni salad is a beloved side dish that perfectly complements any barbecue, luau, or casual meal. Known for its creamy texture and simple ingredients, this salad is a staple in Hawaiian plate lunches.
>>>Get the Recipe in Details: Hawaiian Macaroni Salad
Ingredients:
- 1 pound elbow macaroni
- 2 cups mayonnaise (preferably Best Foods or Hellmann’s)
- 1/2 cup whole milk
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 2 large carrots, peeled and grated
- 1 small onion, finely grated
- Salt and pepper to taste
- Optional: 1/2 cup chopped celery, 1/2 cup chopped green onions
Instructions:
- Cook the Macaroni:
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- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very soft, about 2-3 minutes past al dente. Drain the macaroni and transfer it to a large mixing bowl.
- Add Vinegar:
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- While the macaroni is still hot, sprinkle the apple cider vinegar over it and toss to coat. This step helps the pasta absorb the tangy flavor.
- Prepare the Dressing:
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- In a separate bowl, whisk together the mayonnaise, whole milk, and granulated sugar until smooth and well combined.
- Combine Ingredients:
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- Add the grated carrots and onion to the macaroni. If using, add the chopped celery and green onions as well. Pour the dressing over the macaroni mixture and stir until everything is evenly coated.
- Season and Chill:
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- Season the salad with salt and pepper to taste. Cover the bowl and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
- Serve:
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- Before serving, give the salad a good stir and adjust the seasoning if necessary. Enjoy your creamy Hawaiian macaroni salad as a side dish with your favorite grilled meats, and fish, or as part of a traditional Hawaiian plate lunch.