hawaiian macaroni salad

★★★★★ 2
a recipe by
Melissa Snow
Hillsboro, OR

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.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8-10
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For hawaiian macaroni salad

  • 1 lb
    elbow macaroni
  • 1 Tbsp
    Kosher salt
  • 1/3 c
    apple cider vinegar
  • 2 c
    whole milk or 2%
  • 2 c
    mayonnaise
  • 1 Tbsp
    brown sugar
  • 3
    green onions, thinly sliced
  • 1
    large carrot, peeled and grated
  • 1
    celery stalk, minced
  • 1/2 tsp
    Kosher salt
  • 2 tsp
    seasoned pepper

How To Make hawaiian macaroni salad

  • Bringing water to a boil.
    1
    Bring 4 quarts of water to a boil.
  • Boiling macaroni in salted water.
    2
    Add macaroni and 1 Tbsp Kosher salt. Boil for 15 minutes until macaroni is VERY SOFT.
  • Draining cooked macaroni.
    3
    Drain.
  • Adding vinegar to cooked macaroni.
    4
    Return macaroni to the pot. Add vinegar and toss until absorbed. Let cool for 10 minutes.
  • Milk, mayonnaise, brown sugar, salt, and seasoned pepper mixed together.
    5
    Whisk together 1 1/2 c milk, 1 c mayonnaise, brown sugar, salt, and seasoned pepper.
  • Pouring mixture over the cooked macaroni.
    6
    Pour over macaroni after it has cooled for 10 minutes.
  • Dressing mixed in while macaroni cools.
    7
    Let the macaroni cool completely.
  • Milk, mayonnaise, green onion, celery, and carrots added to the bowl.
    8
    Once cooled, add 1/2 c milk, 1 c mayonnaise, green onion, celery, and carrots.
  • Stirring macaroni salad together.
    9
    Stir to combine. Refrigerate for at least an hour, preferably overnight.
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