If you’ve ever been to Hawaii (or a Hawaiian BBQ restaurant on the Mainland) you know that virtually everything is served with a side, or scoop of ‘mac salad’. The Hawaiian plate lunch consists of the main entree, generally two scoops of rice and macaroni salad. It might seem like a strange combo to some, but it’s just the way it is. Everyone has their version of this picnic food and the folks in Hawaii are no different. This might seem too soft (overcooked) and too mayonaisy (made that word up) to some but that is generally how it is served. I have to say that I like macaroni salad in most forms, but Hawaiian style is my favorite. This recipe was adapted to one I found a while back from Cook’s Country Magazine. While writing this post, I am also imagining myself eating it in Hawaii so it is a little mental getaway for me! Be warned this recipe makes a lot (serves 8-10) so it’s good for a potluck. Didn’t want you to have it coming out of your ears!
HAWAIIAN STYLE MACARONI SALAD
-2 Cups Whole Milk
-2 Cups Mayonaise
-1 TBS Brown Sugar
-1/2 Tsp Plus 1 TBS Salt
-2 Tsp Black Pepper
-1 Lb. Large Elbow Macaroni
-1/4 Cup Cider Vinegar*
-1/3 Cup Shredded Carrot
*Original recipe called for 1/2 Cup Cider Vinegar but I feel that is too much. Some don’t add it at all, so it is really up to you and your personal taste.
1. Make a dressing by whisking together, in a small bowl: 1 1/2 Cup Milk, 1 Cup Mayonaise, Brown Sugar, Salt and Pepper.
2. Boil Macaroni, adding 1 TBS Salt to the water, and cook for 15 minutes. The pasta will be very soft, this is okay. Drain it and return to the pot.
3. Add vinegar to the Macaroni and toss – let cool for about 10 minutes.
4. Stir in prepared dressing and cool completely.
5. Add the Carrot, remaining Milk and Mayonaise to the cooled Macaroni and mix well. Season with Salt and Pepper to taste.
6. Refrigerate for at least one hour before serving, can be chilled up to two days.