Instructions:
1. Cook the Macaroni
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions, but cook it a little longer than al dente. The macaroni should be soft, not firm, to better absorb the dressing.
- Drain the pasta, but do not rinse it. The starchy coating will help the dressing cling better to the macaroni.
2. Make the Dressing
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. This creates the perfect balance of creamy, tangy, and slightly sweet flavors that make Hawaiian macaroni salad so irresistible.
- If you prefer a looser consistency for the dressing, stir in the optional milk or half-and-half.
3. Mix the Salad
- While the macaroni is still warm, fold it into the dressing mixture. The warm pasta will absorb the dressing more effectively, resulting in a creamier salad.
- Add the shredded carrots, thinly sliced red onions, and chopped green onions to the bowl. Toss everything together until well combined.
4. Chill and Serve
- Cover the salad with plastic wrap or transfer it to an airtight container, and refrigerate for at least 2 hours (or overnight for best results). Chilling allows the flavors to meld and the macaroni to fully soak in the dressing.
- Before serving, give the salad a good stir and adjust seasoning if necessary. Garnish with extra chopped green onions for a fresh touch.
Tips for Success:
- Make it ahead: Hawaiian macaroni salad tastes best when it has time to chill and the flavors have a chance to marry. Preparing it a day in advance is ideal.
- Customizable Add-ins: While the classic version keeps things simple, you can add ingredients like diced ham, peas, pineapple tidbits, or even hard-boiled eggs to make the salad more hearty.
- Creamy texture: For an extra creamy salad, add a little more mayonnaise right before serving, or fold in some sour cream for added richness.
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