Hawaiian Macaroni Salad
Description:
Hawaiian Macaroni Salad is a staple side dish in Hawaiian plate lunches, known for its creamy texture and tangy-sweet flavor. Unlike mainland versions, it’s simpler—featuring elbow macaroni, grated carrots, sometimes onions or celery, and a rich dressing made from mayonnaise, milk, vinegar, and a touch of sugar. The pasta is cooked until very soft, absorbing the dressing for that iconic creamy bite.
Ingredients:
For the Salad:
1 lb elbow macaroni
1 cup grated carrot (about 2 medium carrots)
1/2 cup finely chopped celery (optional)
1/4 cup finely grated sweet onion (optional)
For the Dressing:
2 cups mayonnaise (preferably Best Foods or Hellmann’s)
1/2 cup whole milk
1/4 cup apple cider vinegar
2 tablespoons sugar
Salt and black pepper to taste
Optional Add-Ins:
1 hard-boiled egg, chopped
1/4 cup sweet pickle relish
1/2 teaspoon garlic powder
Instructions:
Cook the Macaroni:
Boil elbow macaroni in salted water until very soft (about 12–14 minutes).
Drain and immediately toss with 1/4 cup of apple cider vinegar while still warm. Let it cool for 10 minutes.
Prepare the Dressing:
In a bowl, whisk together the mayonnaise, milk, sugar, salt, and pepper until smooth.
Combine the Ingredients:
In a large mixing bowl, combine the cooked macaroni, grated carrot, and other add-ins if using.
Pour the dressing over and mix thoroughly to coat.
Taste and adjust salt and pepper as needed.
Chill:
Cover and refrigerate for at least 4 hours (overnight is best) to allow flavors to meld.
Stir before serving and add a splash of milk if it’s too thick.
Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 4 hours (minimum)
Total Time: ~4 hours 30 minutes
Nutritional Information (Per 1 cup serving, approx):
Calories: 350
Fat: 25g
Saturated Fat: 4g
Carbohydrates: 26g
Sugar: 5g
Protein: 4g
Fiber: 1g
Sodium: 300mg
Note: May vary depending on ingredients used.
FAQs:
Q: Why is the pasta cooked until soft?
A: In Hawaiian macaroni salad, overcooking the pasta slightly helps it absorb the dressing better and gives the salad its signature creamy texture.
Q: Can I use other types of pasta?
A: Elbow macaroni is traditional, but you can use other short pastas. However, the texture and authenticity might differ.
Q: Can it be made ahead of time?
A: Yes! It’s actually better made a day ahead, allowing the flavors to fully develop.
Q: What mayo should I use?
A: Best Foods (West Coast) or Hellmann’s (East Coast) is the gold standard for authentic flavor.
Q: Is it served warm or cold?
A: Hawaiian macaroni salad is always served cold or at room temperature.
Q: How long does it keep in the fridge?
A: Up to 4–5 days when stored in an a
irtight container.