Hawaiian Macaroni Salad (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 cups dry elbow macaroni
02 -
1/2 cup yellow or sweet onion, finely grated
03 -
1/2 cup carrot, finely grated
04 -
1 cup mayonnaise (Best Foods or Hellman's preferred)
05 -
1/4 cup whole milk
06 -
1 tablespoon apple cider vinegar or sweet pickle juice
07 -
1 teaspoon sugar (optional)
08 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Boil elbow macaroni in salted water until very soft and tender, then drain thoroughly and transfer to a large mixing bowl.
02 -
Add grated onion, grated carrot, half of the mayonnaise, milk, apple cider vinegar, sugar if using, salt, and pepper to the cooked macaroni. Stir well to combine.
03 -
Cover the bowl and refrigerate the mixture for at least 2 hours, preferably overnight, to allow flavors to meld and noodles to absorb the dressing.
04 -
Before serving, stir in the remaining mayonnaise until fully incorporated. Serve chilled, optionally garnished with chopped green onions.
# Helpful Notes:
01 -
Overcooking the macaroni until very soft allows the noodles to absorb the creamy dressing better for richer flavor.
02 -
Grated onion is essential to achieve the salad’s characteristic addictive taste.
03 -
Refrigerating overnight enhances flavor development and texture.