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Hawaiian Macaroni Salad


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  • 1 lb elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups whole or 2% milk, divided
  • 2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
  • 1 Tbsp brown sugar
  • 4 green onions, thinly sliced
  • 1 large carrot, peeled & grated
  • 1 celery stalk, minced
  • Salt & pepper



Step 1

Bring 4 quarts of water to a boil.
Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes.
Drain and return to pot; add the cider vinegar and toss until absorbed.
Let cool for 10 minutes.

Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing.
Let cool completely.

Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery.
Stir to combine, then season to taste with salt & pepper.
Chill for at least one hour before serving.


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