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Hawaiian Macaroni Salad

This beloved recipe for Hawaiian Macaroni Salad, aka “mac salad,” has soft noodles, creamy dressing, and lots of shredded carrots. It’s perfect for a plate lunch, luaus, and barbecues.

Ingredients :
  • Salt and freshly ground black pepper
  • 1 pound elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups whole milk
  • 2 cups mayonnaise
  • 1 tablespoon brown sugar
  • 4 scallions thinly sliced
  • 2 carrots peeled and grated
  • 2 celery ribs finely chopped
Directions :
  1. In a large stockpot, bring 4 quarts water and 1 tablespoon salt to a boil. Stir in pasta and cook until very soft, about 15 minutes, stirring often. Drain well, transfer to a large bowl, and stir in vinegar. Cool at least 10 minutes.
  2. Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, and salt and pepper to taste (I like ½ teaspoon salt and 2 teaspoons pepper). Pour over cooled noodles and stir until evenly coated.
  3. Fold in scallions, carrots, and celery and stir to combine. Cover and refrigerate at least 1 hour.

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