Creamy Sweet Hawaiian Macaroni Salad Recipe Is the Best Side Dish (7 Ingredients) by Shauna Flury
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Don't expect leftovers if you take this creamy Hawaiian macaroni salad recipe to your next get-together. This flavorful salad recipe will give you that tropical island taste as a side dish for dinner, or even as a light lunch.
Be sure to only use mayonnaise, and I prefer Best Foods mayonnaise. I recommend not using Kraft mayonnaise or Miracle Whip. In some areas, Hellman's mayonnaise is the same as Best Foods. It makes all the difference!
To make this macaroni salad recipe you will need elbow macaroni, apple cider vinegar, mayonnaise (Best Foods or Hellman's), whole milk, brown sugar, green onions and a carrot (check out the health benefits of carrots). This tasty pasta salad recipe is best if chilled for at least two to four hours before serving, but 24 hours is ideal. Enjoy a creamy rich taste of the islands anytime!
Fun Fact: Hellman's Real Mayonnaise and Best Foods Mayonnaise are the same. Since 1932, the same company has owned Best Foods and Hellman's. Because of brand-name loyalty, the company decided to keep both brand names.
Cuisine: Hawaiian / American
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours and 25 minutes
Servings: 12
Ingredients
- 1 pound elbow macaroni (I used large elbow mac but only half the package)
- 1/4 cup apple cider vinegar
- 2 cups Best Foods mayonnaise (aka Hellman's Real Mayonnaise)
- 1 cup whole milk (you can also use 2% but not 1%)
- 1 tablespoon brown sugar
- 4 green onions, thinly sliced (small ones and reserve 2/3 of the tops for garnish)
- 1 medium carrot, peeled, grated and chopped into bite-sized chunks
Here's how to make it:
- Bring approximately 4 quarts of water to a boil and add the macaroni. Cook until very soft, about 15 minutes. Drain the macaroni and return to the pot.
- Add the vinegar and stir until the macaroni is well coated while slightly warm and the vinegar adheres. Let cool.
- While the macaroni is cooling, combine the mayonnaise, milk and brown sugar. Mix well. Add any desired salt and pepper. Pour over the cooled macaroni and stir well. Chill at least 2 hours before serving. Store the macaroni salad in an airtight container in the fridge for up to four days.
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