Hawaiian Mac Salad
From the very first bite, I fell in love with Hawaiian food. It was at L&L BBQ, where I was introduced to a plate lunch stacked with juicy BBQ chicken, fluffy rice, and the creamiest, most addictive mac salad. From that moment on, Hawaiian mac salad became a must-have side anytime it was an option.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz Elbow Macaroni
- 6 Quarts Water
- 1 tbsp Chicken Bouillon
- 1/2 Large Carrot, Shredded
- 1/4 Sweet Onion, Grated
- 1 cup Best Foods Mayo
- 1/4 cup Whole Milk
- 1 tbsp Apple Cider Vinegar
- 1/2 tbsp Sugar
- Salt and Pepper to Taste
Instructions
- 1
Cook the macaroni:
- 2
Bring a large pot of water to a boil and add chicken bouillon. Add the elbow macaroni and cook until soft. Drain and rinse with cold water to stop the cooking process
- 3
Prepare the dressing:
- 4
Whisk together the mayonnaise, whole milk, apple cider vinegar, and sugar in a mixing bowl. Season with salt and pepper to taste
- 5
Putting It Together
- 6
Add the cooled macaroni to a mixing bowl. Add shredded carrots and grated onion. Pour over the dressing and mix well, ensuring the pasta is evenly coated. If the mac salad looks a little loose, just trust the process as it'll settle in the fridge
- 7
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a good mix and garnish with chopped green onions. Enjoy!