Hawaiian Macaroni Salad (Mac Salad)
User Reviews
4.8
Hawaiian Macaroni Salad (Mac Salad)
Description
The salad is made by cooking elbow macaroni until tender but not overly soft, then cooling it with apple cider vinegar, grated carrot, and grated onion. A dressing of mayonnaise, milk, and sugar is whisked together and folded into the macaroni mixture. Salt and pepper are added to taste before chilling the salad for at least an hour to meld flavors. The choice of Best Foods or Hellman's mayonnaise provides the traditional creaminess expected in this dish.
This macaroni salad delivers a creamy and refreshing side with mild sweetness balanced by the tang of vinegar. The grated vegetables add slight texture without overwhelming the softness of the pasta. Served chilled, it complements Hawaiian plate lunches which typically include protein and steamed rice, making it well suited for casual gatherings and potlucks.
The recipe notes mention that cooking preferences vary from soft to al dente pasta and advise using traditional mayo brands for authentic flavor. Portion sizes can be adjusted based on appetite or event size, and the salad can be made ahead to improve flavor integration. It is recommended to gently stir before serving and dilute with a little milk or mayonnaise if thickened upon refrigeration.
Ingredients
- 8 ounces dry elbow macaroni
- 1 tablespoon apple cider vinegar
- 1 carrot peeled and grated
- 2 tablespoons onion it will be liquidy, grated
- 1 ¼ cups mayonnaise I use Light Hellman's-same great taste, less calories!, Best Foods or Hellman’s
- 2 tablespoons milk
- 1 teaspoon sugar
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
- In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.
Notes
- Cook macaroni to your preference; locals often overcook for a softer texture, but cooking until just tender is fine.
- Use Best Foods or Hellman's mayonnaise for authentic salad dressing taste.
- Serving suggested is an ice cream scoop per plate; recipes can be halved or doubled depending on number of guests.
- Pair this mac salad with traditional Hawaiian plate lunches that include protein, steamed rice, and this mayonnaise-based salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 17mg | 6% |
| Sodium | 306mg | 13% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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