Yesss 🤍 Hawaiian macaroni salad—creamy, slightly sweet, and essential next to anything BBQ or teriyaki.
Hawaiian Macaroni Salad
Ingredients
- 1 lb elbow macaroni
- 2 cups mayonnaise (Best Foods / Hellmann’s = authentic vibe)
- 1 cup whole milk
- 2 Tbsp apple cider vinegar
- 1 Tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
Mix-ins (finely chopped):
- ½ cup carrots (grated)
- ÂĽ cup onion
- Optional: ÂĽ cup celery
Instructions
- Overcook the pasta (on purpose)
Cook macaroni 1–2 minutes past al dente. Drain well. - Season while hot
Stir hot pasta with apple cider vinegar, salt, pepper, and sugar. Let it soak in 5 minutes. - Make it creamy
Mix mayo and milk until smooth. Fold into pasta. - Add veggies
Stir in carrots, onion (and celery if using). - Chill
Refrigerate at least 2 hours (overnight is even better).
Authentic Tips
- 🌺 Slightly soupy at first is correct—it thickens as it chills
- 🥕 Veggies should be very fine, almost disappearing
- 🍍 Not traditional, but a spoon of pineapple juice adds subtle sweetness
- 🥄 Stir before serving; add a splash of milk if needed
Serve With
- Teriyaki chicken
- Kalua pork
- Spam, rice, and anything grilled
Want a plate-lunch style version, less mayo, or one with tuna or Spam folded in?
