Hawaiian Macaroni Salad

Hawaiian Macaroni Salad
Hawaiian Macaroni Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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