Hawaiian Macaroni Salad

Name: Hawaiian Macaroni Salad
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 16 ounces dried elbow macaroni; 2½ cups mayonnaise ((use ONLY Best Foods or Hellmans)); ¼ cup milk or half & half; 1 tablespoon apple cider vinegar; 1 tablespoon dill pickle juice; 2 teaspoons granulated white sugar; ½ teaspoon Kosher salt; ¼ teaspoon freshly ground black pepper; 1 large carrot, (grated on the larger holes); 3 whole green onions, (chopped)

This salad is a staple side dish at plate lunches in the state of Hawaii.

⏱️ 275 min 🔪 Prep: 20 min 🔥 Cook: 15 min 📊 Hard 👁️ 2 views

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Ingredients

12 servings

16 ounces dried elbow macaroni
2½ cups mayonnaise ((use ONLY Best Foods or Hellmans))
¼ cup milk or half & half
1 tablespoon apple cider vinegar
1 tablespoon dill pickle juice
2 teaspoons granulated white sugar
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 large carrot, (grated on the larger holes)
3 whole green onions, (chopped)

Steps

Cook the macaroni according to package instructions. Cook until the pasta is done. But THEN cook it two more minutes. You want it slightly over-cooked.
Drain the pasta and run under cool water. Set aside to cool. Sometimes I put it in the fridge for a while to cool it down.
In a medium bowl, combine the mayonnaise, milk, vinegar, pickle juice, sugar, salt and pepper. When pasta has cooled down, add the dressing to the macaroni and fold it in gently to combine. Stir in the carrot and the onion. Garnish with a little green onion. Chill at least 4 hours before serving.