Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

If you’ve ever been to Hawaii or eaten at an L&L BBQ, you known that no Hawaiian plate lunch is complete without “two scoops and mac salad”- two scoops of steamed white rice, and creamy, Hawaiian-style macaroni salad. This recipe tries to get as close to that authentic island flavor as possible, so you can recreate a little bit of Hawaii no matter where you are. This recipe makes about eight large servings, and is great to take to a potluck or barbecue.


  • 1 pound elbow macaroni
  • ½ cup apple cider vinegar
  • 2 cups mayonnaise, divided
  • 2 cups whole milk, divided
  • 1 tablespoon brown sugar
  • 1½ teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 bunch scallions, sliced thin (about 5-7 scallions)
  • 1 small sweet onion, grated
  • 1½ cups shredded carrot
  • 1½ cups minced celery


  1. Bring a large pot of salted water to a roiling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. Let cool ten minutes.
  2. In a large bowl, whisk together 1 cup of the mayonnaise, 1½ cups of the whole milk, the brown sugar, salt, and pepper.
  3. Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
  4. Once cool, fold in the scallion, onion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
  5. Chill in the refrigerator until cold.