Description
This Classic Hawaiian Macaroni Salad is a creamy, tangy, and delicious side dish that perfectly complements any meal. With its soft, plump macaroni combined with a rich dressing of mayonnaise, half-and-half, and a hint of sweetness from dark brown sugar, this salad captures the essence of Hawaiian comfort food.
Ingredients
For the Dressing:
2 cups half-and-half
2 cups mayonnaise (preferably Duke’s)
1 ½ tablespoons grated yellow onion
1 tablespoon dark brown sugar
2 teaspoons pepper
1 teaspoon salt
For the Macaroni:
1 pound elbow macaroni
¼ cup apple cider vinegar
5 green onions, white and green parts sliced thin
2 large celery ribs, chopped into ¼-inch pieces
1 cup grated carrots
Instructions
Make the Dressing:
In a medium bowl, whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
Cook the Macaroni:
Cook the macaroni according to the package instructions, but add 5 minutes to the cooking time (you want the macaroni to be very soft and plump to absorb the dressing better). Drain the macaroni into a colander, then return it to the pot. Add the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
Finish the Salad:
Add half of the dressing to the macaroni and stir to combine. Cover the pot with the lid again and cool for another 20 minutes. After cooling, add the remaining dressing, green onions, celery, and carrots. Stir to combine and season with salt and pepper if needed. Allow the salad to cool completely to room temperature, about 30 more minutes.
Chill and Serve:
Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350