People who have had Macaroni Salad in Hawaii often find themselves craving it after they leave. If you haven’t had it and don’t know what it tastes like, well then I guess that you will just have to take my word for it and follow this recipe. It’s macaroni salad that’s full of creamy goodness, with just the right amount of sweetness and tang. It is usually served at lunch and dinner, but you can also use it on your potlucks and other parties.
10m prep time
20m cook time
FOR THE DRESSING:
2 cups half and half
2 cups mayonnaise
1/4 cup yellow onion, finely grated
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon black pepper
FOR THE SALAD:
1 lb dried elbow macaroni
1/4 cup apple cider vinegar
2 carrots, finely grated
1/4 cup celery, finely diced
First, make the dressing:
In a medium bowl, whisk together the half and half, mayo, grated onion, sugar, salt, and pepper. Chill until ready to use.
In a large pot of salted boiling water, cook the macaroni. Add 5 minutes to time on package instructions – overcooking the pasta helps it absorb the dressing.
Drain macaroni, then add back to pot. Add apple cider vinegar and stir until absorbed. Cover pot and set aside to come down to room temperature, at least 20 minutes.
Once pasta has rested 20 minutes, add half the dressing and stir to combine. Cover again and let cool 20 minutes more.
Add in remaining dressing, along with celery and carrots. Adjust seasoning as needed and chill until ready to use, at least 2 hours. Enjoy!