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hawaiian macaroni salad

★★★★★ 1
a recipe by
celeste p
Marysville, CA

EASY FOR POTLUCKS! I've made this and always got rave reviews. *adapted from another recipe to make it more "authentic" and to use less ingredients, but just as delicious as the original. ** to be clear, there is 1 Tbsp of salt to add to the boiling water when you cook your pasta, then another 1/2 tsp to add to your dressing mixture, and then any extra salt to taste. I don't add any extra salt (personal preference).

★★★★★ 1
method Stove Top

Ingredients For hawaiian macaroni salad

  • 1 lb
    macaroni, elbow
  • 1 Tbsp
    salt, to add to boiling water
  • 1/4 c
    apple cider vinegar
  • 2 c
    mayonnaise (best foods or hellmann's), divided
  • 2 c
    milk, whole or 2%, divided
  • 1 Tbsp
    brown sugar
  • 1 c
    carrot, grated
  • 1/4 c
    sweet maui onion, finely grated
  • 1/2 tsp
  • 2 tsp
  • salt and pepper, to taste

How To Make hawaiian macaroni salad

  • 1
    Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, 15+ minutes. Drain and return to pot; add the apple cider vinegar and toss until absorbed. Let cool for 10 minutes.
  • 2
    Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the 1 Tbsp of brown sugar, 1/2 tsp of salt and 2 tsp pepper.
  • 3
    Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
  • 4
    Add the remaining 1/2 cup milk and 1 cup of mayonnaise (whisked together), along with the onion & carrot. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.
  • 5
    OPTIONAL: You can add more of the milk/mayo mix if the noodles soak up too much and seem "dry." Sometimes I'll had another 1/2 cup mayo and 1/2 cup milk. Let chill slightly afterwards.