Classic Hawaiian Macaroni Salad (Print Version)
Soft elbow macaroni blended with creamy dressing, crisp celery, carrots, and tangy vinegar for a refreshing Hawaiian classic.
# Ingredients:
Dressing
01 -
473 ml half-and-half
02 -
473 ml Duke's mayonnaise
03 -
22 ml grated yellow onion
04 -
12.5 ml dark brown sugar
05 -
10 ml ground black pepper
06 -
5 ml salt
Macaroni Salad
07 -
454 g elbow macaroni
08 -
60 ml apple cider vinegar
09 -
5 green onions, thinly sliced (white and green parts)
10 -
2 large celery ribs, chopped into 6 mm pieces
11 -
1 cup (approx. 100 g) grated carrots
# Instructions:
01 -
Whisk half-and-half, mayonnaise, grated onion, dark brown sugar, salt, and black pepper in a medium bowl until smooth. Refrigerate until needed.
02 -
Boil macaroni according to package directions plus an additional 5 minutes for softness. Drain and return macaroni to pot. Stir in apple cider vinegar and cover. Let sit at room temperature for 20 minutes.
03 -
Add half of the dressing to the macaroni and mix thoroughly. Cover and cool for 20 minutes at room temperature.
04 -
Add remaining dressing, sliced green onions, chopped celery, and grated carrots. Stir well and season with salt and pepper as needed. Let cool to room temperature for about 30 minutes.
05 -
Transfer salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving to allow flavors to meld.
# Notes:
01 -
Cooking macaroni an extra 5 minutes makes the pasta softer and helps it absorb the dressing better.