0 from 78 votes
Hawaiian Macaroni Salad
This beloved recipe for Hawaiian Macaroni Salad, aka "mac salad," has soft noodles, creamy dressing, and lots of shredded carrots. It's perfect for a plate lunch, a luau, or a barbecue.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
40 mins
Servings: 12 servings (1 cup each)
Calories: 430 kcal
Course:
Salad
Cuisine:
American
Ingredients
- Salt and freshly ground black pepper
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar (see note 1)
- 2 cups whole milk
- 2 cups mayonnaise
- 1 tablespoon brown sugar
- 4 scallions thinly sliced (see note 2)
- 2 carrots peeled and grated
- 2 celery ribs finely chopped
Instructions
- In a large stockpot, bring 4 quarts water and 1 tablespoon salt to a boil. Stir in pasta and cook until very soft, about 15 minutes, stirring often. Drain well, transfer to a large bowl, and stir in vinegar. Cool at least 10 minutes.
- Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, and salt and pepper to taste (I like 1/2 teaspoon salt and 2 teaspoons pepper). Pour over cooled noodles and stir until evenly coated.
- Fold in scallions, carrots, and celery and stir to combine. Cover and refrigerate at least 1 hour.
Cup of Yum
Notes
- Apple cider vinegar: Adding cider vinegar to the cooked noodles to make them more absorbent so they hold the flavors of the dressing better. If you don't love vinegar or feel unsure, omit completely or start with 1 tablespoon. Rice wine vinegar can also be used.
- Scallions: One white or yellow onion, grated on a box grater, may be substituted for the scallions.
- Yield: This recipe makes 12 (1-cup) servings.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: Make this macaroni salad 1 day in advance. Stir to recombine before serving.
- Dry: If the pasta salad seems dry, stir in warm water, 1 tablespoon spoon at a time, to loosen.
- More mix-ins: Some cooks swear by adding green olives, chopped hard-boiled egg, finely chopped boiled potatoes, watercress, pickle relish, frozen peas, or even canned tuna.
Nutrition Information
Serving
1cup
Calories
430kcal
(22%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
266mg
(11%)
Potassium
199mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1831IU
(37%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1cup | |
| Calories | 430kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 266mg | 11% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1831IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.