Soft macaroni, mayo, half-and-half, grated onion, carrots, green onions, and celery come together in this ultra-creamy Hawaiian classic.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I was at a friend’s backyard barbecue — the kind where someone’s cousin plays ukulele badly, everyone’s holding red solo cups, and there’s way too much food (but in the best way). Among the spread: smoky grilled chicken, pineapple rings charred just right, and then… this bowl of what looked like just your regular ol’ macaroni salad.
Except it wasn’t. I took one bite and suddenly everything else on my plate was background noise. It was creamy without being gloopy, soft without being mushy, and had this mellow tang that just… made sense, you know?
I ended up hovering near that bowl like a suspicious amount. Maybe even took some home in a paper napkin — not my proudest moment. But that salad stuck. It had heart. It reminded me of family parties I didn’t even attend. So naturally, I had to figure it out. Cue a ridiculous number of attempts in my tiny kitchen, a minor mayo mishap (my dog still won’t forgive me), and a lot of taste testing. This version? The one I’m sharing with you? It’s the keeper.
Why You’ll Love This Classic Hawaiian Macaroni Salad Recipe?
First of all, it’s unapologetically simple. No chopped pickles. No bacon bits. No wild ingredients trying to steal the show. Just classic pantry stuff working together in perfect harmony.
And here’s the kicker: we’re intentionally overcooking the noodles. Yep, you read that right. Break every pasta rule you’ve ever heard because softer noodles are key. They soak up the creamy dressing like little flavor sponges. Add in a hit of apple cider vinegar right after draining? Magic. Seriously, don’t skip that part.
The dressing is rich (thank you half-and-half), but balanced with grated onion and a hint of brown sugar. It hugs every piece of pasta like a cozy cardigan. This salad doesn’t scream for attention, but once you try it, it’ll quietly become your go-to.
Ingredient Notes:
You don’t need a culinary degree to pull this off — just a few fresh things and a good stirring arm.
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Elbow Macaroni: You want the real deal. Cook it until it’s soft — not mushy, but don’t fear the over-boil.
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Apple Cider Vinegar: Don’t question it. Pour it in while the noodles are still warm. It’s that subtle zing that makes people ask, “What’s your secret?”
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Half-and-Half: This is what gives the dressing its luxurious texture. Milk alone doesn’t cut it, and cream alone is a bit much. This? Perfect middle ground.
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Mayonnaise: Go for Duke’s if you can find it. Otherwise, use whatever brand you unapologetically love. (No shame here.)
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Grated Yellow Onion: Adds depth without overpowering. It’s like a background singer with a really nice voice.
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Dark Brown Sugar: A smidge balances out the tang. It’s that whisper of sweetness that makes this salad taste like home.
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Carrots, Celery & Green Onions: These aren’t just for crunch — they brighten up the whole thing. Think texture and flavor.
How To Make Classic Hawaiian Macaroni Salad?
Step 1: First, the dressing.
Grab a big bowl. Bigger than you think you need. Toss in the half-and-half, mayo, grated onion, brown sugar, salt, and pepper. Whisk until it’s smooth. Taste it. Does it need more salt? More zing? Trust your gut. Pop it in the fridge — it gets better as it sits.
Step 2: Now the noodles.
Boil that macaroni — and I mean boil it past al dente. Add like 4–5 extra minutes. It’ll feel wrong, but it’s right. Drain it, dump it back in the pot, and hit it with the apple cider vinegar while it’s still steamy. Stir it around, cover it, and let it sit for 20 minutes. This step? Game changer.
Step 3: First round of dressing.
When the noodles are warm but not hot, stir in half the dressing. Just half! Cover again, and let it chill out for another 20 minutes.
Step 4: The good stuff.
Now toss in the celery, carrots, green onions, and the rest of that dreamy dressing. Mix it all together like you mean it. Taste again. You might want more salt, a pinch of pepper, maybe even a little splash of milk if it feels too thick.
Step 5: Chill out (literally).
Let it hang out at room temp for a bit, then transfer to the fridge. Give it at least 2 hours. Overnight? Even better. Trust me, it’s worth the wait.
Want To Save This Recipe?
Storage Options:
This salad is a dream for make-ahead moments. Store it in a sealed container in the fridge, and it’ll keep for 3–4 days. It may thicken a bit, but that’s nothing a quick stir and splash of milk or mayo can’t fix. Do not freeze it — pasta and creamy dressing aren’t friends in the freezer.
Variations and Substitutions:
Listen, I’m a big fan of this version, but I get it — sometimes you’ve got fridge odds and ends or just want to try something new.
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No half-and-half? Sub with whole milk and a splash of cream, or just go full milk. Not quite as rich, but still delicious.
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Need it dairy-free? Use your favorite plant-based milk and mayo. Might need to play with the sweetness a bit.
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Want it spicy? A squirt of sriracha in the dressing goes a long way.
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Add-ins? Shredded chicken, chopped ham, even spam bits (yep, we’re going full island-style) all work great.
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Extra crunch? Add bell peppers or cucumber — just dice ‘em tiny so they don’t overwhelm.
What to Serve with Classic Hawaiian Macaroni Salad?
This classic Hawaiian macaroni salad recipe is the ultimate sidekick. It’s chill, creamy, and makes everything else on the plate taste better.
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Grilled teriyaki chicken or kalbi beef – Think backyard vibes with flavor bombs.
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BBQ pulled pork – Especially the kind with charred edges.
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Fried fish or shrimp – That creamy vs. crispy balance? Perfection.
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Loco moco – If you know, you know.
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Tuna or egg sandwiches – For a picnic lunch that slaps.
Frequently Asked Questions:
Can I make this ahead?
YES. It’s practically made for prepping ahead. It gets better the longer it chills. Just stir it before serving.
Can I use other pasta shapes?
Technically yes, but… should you? Elbows are the classic for a reason. Short and sturdy wins this race.
Why so much mayo?
Because it’s a mayo-based salad. If you’re not into mayo, this might not be your salad soulmate. But if you are? Lean in, friend.
There’s something deeply comforting about this dish. It’s not trying to be trendy. It doesn’t need to be dressed up with microgreens or served in a mason jar. It just is what it is — creamy, nostalgic, satisfying, and full of heart.
Try it, share it, tinker with it — and when someone asks for the recipe, tell them it’s from a friend who once spilled mayo all over their kitchen floor. Because hey, these things happen. And they make the story better.
Can’t wait to hear how yours turns out.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Hawaiian Macaroni Salad recipe
Ingredients
For the Dressing:
- 2 c half-and-half
- 2 c mayonnaise Duke’s preferred
- 1.5 tbsp grated yellow onion
- 1 tbsp dark brown sugar
- 2 tsp pepper
- 1 tsp salt
For the Macaroni:
- 1 lb elbow macaroni
- ¼ c apple cider vinegar
- 5 green onions white and green parts sliced thin
- 2 large celery ribs chopped into 1/4-inch pieces
- 1 c grated carrots
Instructions
- Dressing Prep: In a bowl. Mix 2 cups of half-and-half, 2 cups of mayonnaise, 1.5 tablespoons of grated yellow onion, 1 tablespoon of dark brown sugar, 2 teaspoons of pepper, and 1 teaspoon of salt. Until smooth. Refrigerate.
- Cook Macaroni: Boil 1 pound of elbow macaroni. Adding 5 extra minutes to the package's cooking time. For softer pasta. Drain. Return to the pot. And mix with ¼ cup of apple cider vinegar. Let it absorb. And cool for 20 minutes. Covered.
- Mix Half the Dressing: Add half of the dressing to the cooled macaroni. Stir. Cover. And let sit for another 20 minutes.
- Add Veggies and Rest of Dressing: Stir in 5 sliced green onions, 2 chopped celery ribs, 1 cup of grated carrots, and the remaining dressing. Adjust salt and pepper to taste.
- Chill: Let the salad reach room temperature. Then chill in the fridge for at least 2 hours. Before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
