Mo Bettahs Macaroni Salad Recipe Just Like Hawaii
Mo Bettahs Macaroni Salad Recipe is a creamy, tangy Hawaiian-style side dish made with elbow macaroni, mayo, and shredded carrots. It’s quick, simple, and perfect for pairing with grilled meats or island-style plate lunches. This easy copycat version brings the flavors of Mo Bettahs right to your kitchen.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups elbow macaroni
- 1/2 cup grated carrot 1 1/4 cups Hellman’s Mayonnaise (or any real mayo)
- 1 tbsp granulated sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp turmeric
- Pinch of cayenne pepper (optional, for a tiny kick)
- Salt and ground black pepper, to taste
Instructions
- 1
Cook the elbow macaroni in salted water until very soft—about 1-2 minutes past al dente. You want it soft, not mushy, but softer than your usual pasta.
- 2
Drain the macaroni and rinse it under cold water to stop the cooking. Let it drain fully. Transfer to a large mixing bowl.
- 3
Add the grated carrot to the bowl and gently toss to combine. This gives the salad some crunch and color.
- 4
In a separate bowl, whisk together the mayonnaise, sugar, garlic powder, onion powder, paprika, turmeric, cayenne pepper, and a big pinch each of salt and black pepper.
- 5
Pour the mayonnaise dressing over the pasta and carrot. Mix gently until everything is coated and creamy. You want every piece of macaroni hugged by that sauce.
- 6
Cover and chill the salad for at least 2 hours (or overnight for best flavor). The pasta will soak up the dressing and mellow out the flavors.