Description

This Hawaiian Macaroni Salad is creamy, tangy, delicious and in my opinion is BBQ’s best friend.

Ingredients

1 pound Elbow Macaroni (16 oz box) 2 Cups Mayonnaise (Best Foods Brand or Helman’s is the preferred in Hawaii) 2 Cups Half & Half (can use whole milk but dressing will be somewhat thinner) ¼ cup vinegar (I used apple cider vinegar but any kind will work) 4 tablespoon finely grated onion (about one small yellow onion) 1 cup peeled and grated carrots (about 2 carrots) 2 teaspoons sugar 1 teaspoon Kosher salt (less or more to taste) 1 teaspoon black pepper (less or More to taste)

Instructions

Cook the macaroni according to packed dirests for tender, then continue to cook for an additional 5-8 minutes (Macaroni should be very tender and plump). Drain well (Do not Rinse) and set aside for 5 minutes, then add all the vinegar and toss to coat well. Set aside while you make the dressing. In a large bowl, add the mayo, milk, onion, sugar and salt & pepper and mix until smooth. The next step is optional but I do find it gives the best texture, Porn half the dressing over the macaroni and mix to coat, cover and refrigerate, along with the rest of the dressing for 20 minutes. Pour the remaining dressing over the macaroni, add the carrots and Mix to coat well, then refrigerate for 2 hours (or overnight). Serve chilled. If desired, mix all ingredients together at once and refrigerate

Serves

10 - 12

Hawaiian Macaroni Salad