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.
Ingredients:
- 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
Directions:
- 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.
- In a large bowl, whisk together 1 cup of the mayonnaise, 1½ cups of the whole milk, the brown sugar, salt, and pepper.
- Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
- 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.
- Chill in the refrigerator until cold.