Macaroni salad (Hawaiian). Hawaiian Macaroni Salad is one of my biggest guilty pleasures. Macaroni salad is a staple of the Hawaii-style plate lunch. Typically scooped onto lunch plates Hawaii: Where Mac Salad is King (excerpted from "Kau Kau: Cuisine and Culture in the Hawaiian.
When I travel to Hawaii, I get Macaroni Salad.
Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise.
Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes.
You can have Macaroni salad (Hawaiian) using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Macaroni salad (Hawaiian)
- It's 2 cups of whole milk.
- Prepare 2 cups of mayo.
- Prepare 1 tablespoon of brown sugar.
- You need 1 tsp of salt.
- You need 1/2 tsp of black pepper.
- It's 1 lb of macaroni.
- You need 1/4 cup of cider vinegar.
- You need 1/4 cup of grated yellow onion.
- It's 1/2 cup of carrots peeled and shredded.
- Prepare 1/2 cup of celery finely diced.
It's traditionally served on a lunch plate with the bold flavors of BBQ. Authentic Hawaiian Macaroni Salad is a delicious and unique pasta salad that's generously dressed in a super creamy dressing that's both a little tangy and a little sweet. Mac salad is a staple side dish in Hawaii. Bring a large pot of lightly salted water to a boil.
Macaroni salad (Hawaiian) instructions
- In a small mixing bowl, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, salt and pepper. Set aside..
- In a large pot Bring 4 quarts of water to a roiling bowl. Add pasta and 1 Tablespoon of salt to the water and cook the pasta for 15 minutes, until it's fat and very soft..
- Drain pasta and pour it back into the dried pasta pot..
- Pour vinegar over pasta and stir until it's evenly distributed and absorbed. Pour pasta into a bowl and cool for 10 minutes..
- Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely..
- Add the grated onions, carrots, celery, and the remaining milk and mayonnaise to the pasta and mix until evenly distributed. Cover and refrigerate for at least 1 hour for up to 2 days. Adjust seasoning if necessary and serve..
Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite. This Hawaiian Macaroni Salad Recipe comes from the famous chef Roy Yamaguchi of Roy's Hawaiian restaurants. I'm a big fan of Roy. A delicious macaroni pasta salad with ham, pineapple, shredded carrots, and green onions. It has such amazing flavor and it coated in a sweet and tangy pineapple dressing.