Hawaiian Macaroni Salad – Looking for the perfect side dish. For your next BBQ or potluck? Try this Hawaiian Macaroni Salad Recipe! This creamy and delicious salad. Features elbow macaroni, mayonnaise, milk, and shredded carrots. Making it a crowd-pleaser. That’s easy to whip up.
The first time I made this Hawaiian Macaroni Salad. It was for a family BBQ. I was looking for something simple yet delicious. To complement the grilled meats. My husband. A big fan of all things creamy. Couldn’t stop raving about it. Even our picky child enjoyed it! This recipe quickly became a staple in our home for gatherings. And special occasions.
What makes this Hawaiian Macaroni Salad truly special?
This Hawaiian Macaroni Salad. Is a perfect blend of simplicity, creaminess, and versatility. With just a few basic ingredients. It’s incredibly easy to prepare. The combination of mayonnaise and milk. Creates a rich, creamy texture. That coats the tender elbow macaroni perfectly. The addition of shredded carrots. Adds a delightful crunch. And sweetness. Making this salad a crowd-pleaser. At any BBQ, potluck, or family gathering. Plus, it’s easily customizable. To suit your taste!
What You Need To Make This Hawaiian Macaroni Salad Recipe?
Elbow Macaroni: This pasta is perfect for holding onto the creamy dressing. Cook it just until tender. And it will soak up all the delicious flavors.
Mayonnaise: The star of the show. Adding a rich and creamy texture. You can adjust the amount. Based on how creamy you like your salad.
Milk: Helps to thin out the mayonnaise. And ensures every macaroni piece is coated evenly.
Shredded Carrot: Adds a pop of color, crunch, and a subtle sweetness. That balances the creamy dressing.
Salt and Ground Black Pepper: Simple seasonings. That brings out all the flavors in the salad. Don’t skip these!
Steps To Make Hawaiian Macaroni Salad:
Step 1: Bring a large pot of lightly salted water to a boil. Once boiling, add in the elbow macaroni. Cook the pasta. Give it a good stir occasionally. Until it’s tender but still has a bit of bite to it. Around 8 minutes. Once cooked, drain the pasta. And rinse it with cold water. To stop the cooking process.
Step 2: In a large mixing bowl, combine the cooked macaroni, mayonnaise, milk, and shredded carrot. Give it a good mix. Until every piece of macaroni is well coated with the creamy mixture. If you like your salad a bit wetter. Don’t hesitate to add more mayonnaise.
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Step 3: Season with salt and ground black pepper to taste. Mix again to ensure the seasoning is distributed evenly.
Step 4: Cover the bowl with plastic wrap. Let it chill in the refrigerator for at least 2 hours. But if you have the time. Letting it sit overnight will make it even better. This chilling time allows the flavors to meld together beautifully.
Step 5: Before serving, give it one last stir. And enjoy this creamy. And delicious Hawaiian Macaroni Salad!
Tip:
For the best flavor. Let the macaroni salad sit in the refrigerator overnight. This allows the pasta to soak up all the creamy goodness. Making each bite incredibly flavorful. If you want to add a little extra tang. Try mixing in a tablespoon of apple cider vinegar. With the mayonnaise and milk. It will brighten up the flavors. And add a slight zing. That complements the sweetness of the carrots beautifully.
Frequently Asked Questions:
Can I use a different type of pasta?
Yes. You can substitute with any small pasta. But elbow macaroni is traditional for this recipe.
How long can I store this salad in the fridge?
This salad can be stored in an airtight container. In the refrigerator for up to 3 days.
Can I add other ingredients to this salad?
Absolutely! Feel free to add ingredients like chopped celery, green onions, or even pineapple. For a unique twist.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hawaiian Macaroni Salad Recipe
Ingredients
- 6 c elbow macaroni
- 2 c mayonnaise or more to taste
- 1/2 c milk
- 1/2 c shredded carrot
- salt and ground black pepper to taste
Instructions
- Cook the Macaroni: Fill a large pot with water. And add a pinch of salt. Bring the water to a boil over high heat. Add 6 cups of elbow macaroni to the boiling water. And cook, stirring occasionally. Until the pasta is tender yet firm to the bite. About 8 minutes. Drain the cooked macaroni in a colander. And rinse it with cold water. To stop the cooking process. And cool the pasta.
- Prepare the Dressing: In a large mixing bowl, combine 2 cups of mayonnaise and 1/2 cup of milk. Stir them together. Until the mixture is smooth. And well blended.
- Mix the Salad: Add the cooled macaroni to the bowl with the mayonnaise mixture. Then add 1/2 cup of shredded carrot. Stir everything together gently. Until the macaroni is well coated with the creamy dressing. If you prefer a creamier salad. Feel free to add more mayonnaise to taste.
- Season to Taste: Add salt and ground black pepper to the salad. Start with a small amount. Taste. And adjust the seasoning as needed. Mix again. To ensure the seasoning is evenly distributed.
- Chill the Salad: Cover the bowl with plastic wrap. Or a lid and place it in the refrigerator. Let the salad chill for at least 2 hours. Or up to overnight. This chilling time allows the flavors to meld together. And the dressing to thicken.
- Serve and Enjoy: Before serving, give the salad a quick stir. To redistribute the dressing. Serve it cold as a side dish at your next BBQ, potluck, or family dinner. Enjoy the creamy, tangy, and slightly sweet flavors of this classic Hawaiian Macaroni Salad!
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!
