Classic Hawaiian Macaroni Salad
Ingredients
- 2 cups half-and-half
- 2 cups mayonnaise
Duke’s if you can find it
- 1 ½ Tablespoons grated yellow onion
- 1 Tablespoon dark brown sugar
- 2 teaspoons pepper
- 1 teaspoon salt
- 1 pound elbow macaroni
- ¼ cup apple cider vinegar
- 5 green onions
white and green parts sliced thin
- 2 large celery ribs
chopped into 1/4-inch pieces
- 1 cup grated carrots
Directions
- 1
In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
- 2
Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
- 3
Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
Classic Hawaiian Macaroni Salad
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About this Recipe
Craving that iconic, irresistibly creamy side dish that brightens any meal or gathering? This Classic Hawaiian Macaroni Salad delivers a perfectly balanced blend of tangy and sweet flavors, making it utterly addicting. It's the ultimate crowd-pleaser for any occasion.
The secret to this exceptional mac salad lies in its rich and utterly delicious creamy dressing. A generous combination of half-and-half and mayonnaise, expertly seasoned with grated yellow onion, dark brown sugar, and a vital splash of apple cider vinegar, creates a depth of flavor that sets it apart. This ensures every bite of tender elbow macaroni is coated in pure deliciousness.
You're in for a real treat with this macaroni salad. Imagine perfectly cooked elbow macaroni, tender yet with a slight chew, enrobed in a lusciously thick and creamy dressing. Each spoonful offers a delightful interplay of savory richness, a bright tang from the apple cider vinegar, and a subtle sweetness from the brown sugar. The finely chopped celery and grated carrots provide welcome bursts of crisp texture and natural sweetness, while the sliced green onions add a fresh, pungent finish. It's a harmonious balance of creamy, crunchy, tangy, and sweet that evokes sunshine and good times.
While this Classic Hawaiian Macaroni Salad recipe shines in its traditional form, the choice of mayonnaise is key to its character. The recipe suggests Duke's mayonnaise for its distinct tangy profile, which contributes significantly to the dressing's "tangy" description. However, if Duke's isn't available, a high-quality mayonnaise of your choice will still yield a wonderfully creamy and flavorful result.
This versatile Classic Hawaiian Macaroni Salad is absolutely perfect for summer cookouts, potlucks, or simply as a comforting side dish any time of year. Its hearty nature and refreshing flavor make it an ideal accompaniment to grilled meats, barbecued chicken, or even a simple sandwich spread.