hawaiian macaroni salad
This recipe comes close to a macaroni salad that is served at a Hawaiian restaurant close by.
Blue Ribbon Recipe
The ratio of liquid and mayo in this delightful Hawaiian macaroni salad is perfect. It's slightly tangy with a little spice from the pepper. Freshly shredded carrots give the macaroni salad a touch of sweetness. Green onions and celery contrast in flavor and texture. Follow Melissa's directions and you'll have the perfect macaroni salad for any cookout or picnic.
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon Kosher salt
- 1/3 cup apple cider vinegar
- 2 cups whole milk or 2%
- 2 cups mayonnaise
- 1 tablespoon brown sugar
- 3 - green onions, thinly sliced
- 1 - large carrot, peeled and grated
- 1 - celery stalk, minced
- 1/2 teaspoon Kosher salt
- 2 teaspoons seasoned pepper
How To Make hawaiian macaroni salad
-
Step 1Bring 4 quarts of water to a boil. -
Step 2Add macaroni and 1 Tbsp Kosher salt. Boil for 15 minutes until macaroni is VERY SOFT.
-
Step 3Drain.
-
Step 4Return macaroni to the pot. Add vinegar and toss until absorbed. Let cool for 10 minutes.
-
Step 5Whisk together 1 1/2 c milk, 1 c mayonnaise, brown sugar, salt, and seasoned pepper.
-
Step 6Pour over macaroni after it has cooled for 10 minutes.
-
Step 7Let the macaroni cool completely.
-
Step 8Once cooled, add 1/2 c milk, 1 c mayonnaise, green onion, celery, and carrots.
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Step 9Stir to combine. Refrigerate for at least an hour, preferably overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Keyword:
#macaroni
Keyword:
#hawaiian
Keyword:
#salad
Collection:
Picnic Picks!
Collection:
Summer Recipes
Ingredient:
Pasta
Culture:
Hawaiian/Polynesian
Method:
Stove Top
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