🥗 Hawaiian Macaroni Salad
Simple, creamy, and irresistibly tangy—this Hawaiian-style macaroni salad is the perfect side for BBQs, poke bowls, or any tropical-inspired meal.
📝 Ingredients:
8 oz elbow macaroni
1⅛ cups mayonnaise (preferably Best Foods or Hellmann’s for authentic flavor)
1 tsp salt
¼ cup milk
1 tbsp apple cider vinegar (optional, for tang)
1 small carrot, shredded (optional for texture and sweetness)
½ tsp black pepper
Optional: 1 tbsp grated onion or 1 tsp sugar for extra depth
👩🍳 Instructions:
Cook the Macaroni
Boil elbow macaroni in salted water until very soft (a little past al dente—Hawaiian mac salad is traditionally softer).
Drain and rinse under cold water to cool. Let it sit until room temperature.
Make the Dressing
In a bowl, whisk together mayonnaise, milk, salt, and pepper (plus vinegar, sugar, or onion if using). Adjust seasoning to taste.
Combine & Chill
Toss the cooled macaroni with the dressing. Fold in shredded carrot if desired.
Cover and refrigerate for at least 2 hours (or overnight) for the best flavor and creaminess.
Serve Cold
Stir before serving. Add a little extra mayo or milk if needed to loosen it up.
🌟 Tips:
For extra creaminess, stir in a few tablespoons of mayo just before serving.
Letting the macaroni soak up the dressing overnight gives it that authentic island flavor.
📌 Save this for your next BBQ, luau, or weeknight dinner!
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