Hawaiian Macaroni Salad
1 lbelbow macaroni
1/3 capple cider vinegar
2 cwhole milk or 2%
1 Tbspbrown sugar
3green onions, thinly sliced
1large carrot, peeled and grated
1celery stalk minced
1/2 tspkosher salt
2 tspseasoned pepper
How to Make Hawaiian Macaroni Salad
- Bring 4 quarts of water to a boil. Add macaroni and 1 T kosher salt. Boil for 15 minutes until macaroni is VERY SOFT. Drain and return macaroni to the pot. Add vinegar and toss until absorbed. Let cool for 10 minutes.
- Whisk together 1 1/2 C milk, 1 C mayonnaise, brown sugar, salt, and seasoned pepper. Pour over macaroni after it has cooled for 10 minutes.
- Let the macaroni cool completed. Once cooled, add 1/2 C milk, 1 C mayonnaise, green onion, celery, and carrots. Stir to combine. Refrigerate for at least a hour, preferably overnight.