Hawaiian Mac Salad is not the healthiest, but it is ridiculously simple and so yummy. Everyone needs a cheat meal anyways, haha. It is a no-frills mac salad yet so creamy and flavorful. I had a friend in Hawaii who explained to me long ago that true Hawaiian macaroni salad is pretty much just macaroni, carrot, mayo and salt and pepper. Yeah there are a few other add-in’s like celery, extra onion, potatoes, fresh crab, or relish that you can add, but the basic recipe is my favorite. Once you start getting into adding ham or pineapple you are getting way off course…
This recipe may seem a little mayo-heavy.. it’s true. That is what makes it so stinking good. If you are really concerned about the mayo-ness you can substitute out Greek Yogurt in whatever amounts you would like (half mayo-half yogurt.. etc..). You will get a likeness of mac salad but I am telling you–it won’t be quite the same. It's all about the mayo.
Ingredients
- 1 (1 lb.) box macaroni
- 2 Tbsp. apple cider vinegar
- 2 carrots, shredded
- 1/4 c. onion, shredded (optional)
- 2 1/2 c. Best Foods (or Hellman's) mayonnaise... no substitutes!
- 1/4 c. milk
- 2 tsp. sugar
- kosher salt & pepper, to taste
Instructions
- Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
- While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined.
- Allow to cool for about 10-15 minutes.In a separate, smaller bowl, whisk together mayo, milk, and sugar.
- Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving (adding a little more milk if needed, no more than a Tbsp. or two).
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