COOKIN’ WITH CAPITAL

Hawaiian Style Macaroni Salad

INGREDIENTS
  • 1 lb elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups mayonnaise, divided
  • 2 cups whole milk, divided
  • 1 Tbsp brown sugar
  • 1 ½ tsp salt
  • 2 tsp freshly ground black pepper
  • 1 bunch (5-7) scallions, sliced thin
  • 1 ½ cups shredded carrot
  • 1 ½ cups minced celery
DIRECTIONS

STEP 1

Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. Let cool at least 10 minutes.

STEP 2

In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.

STEP 3

Once the macaroni has cooled for at least 10 minutes, toss with the mixed sauce, cover, and let cool to room temperature.

STEP 4

Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and 1/2 cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.

STEP 5

Chill in the refrigerator until cold. If it looks wet, all is well, the liquids and flavors will absorb and thicken as it cools.

STORY

Growing up in Hawaii, this was a delicious staple of every potluck and always a reliable salad to fill everyone up. This is a delicious blend of creamy, sweet and tangy flavors making it a perfect and very filling side dish for summer BBQs and picnics.

 

Submitted by:
Chris Tejeda

Comments

Tell us what you think about our recipes