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Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente.

Once the macaroni is cooked, drain it thoroughly in a colander. Do not rinse the noodles.

While the macaroni cooks, prepare the vegetables: finely chop the onion, grate the carrots and chop them into smaller pieces, and chop the scallions.

Transfer the hot, drained elbow macaroni to the biggest mixing bowl you have.

Add the apple cider vinegar to the macaroni and toss gently to coat.

Add the 3 cups of mayonnaise and the seasoning blend to the macaroni.

Mix these ingredients well with the macaroni until everything is evenly coated.

Pour in the 1 1/2 cups of whole milk.

Mix again until all ingredients are thoroughly combined and the mixture is creamy.

Add the chopped onions, grated and chopped carrots, and chopped scallions to the macaroni mixture.

Mix all the components well until everything is evenly distributed throughout the salad.

Cover the bowl tightly with plastic wrap and store the mac salad in the refrigerator overnight (or for at least 8 hours) for the best results, allowing the flavors to meld and the macaroni to absorb the dressing.

Before serving, give the mac salad a good mix to ensure it's creamy, as it may appear a little dry after refrigeration. If desired, you can add a splash more milk or mayonnaise to reach your preferred consistency.

Serve chilled with some rice and your favorite grilled meats for a complete Hawaiian-inspired meal.


Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente.

Once the macaroni is cooked, drain it thoroughly in a colander. Do not rinse the noodles.

While the macaroni cooks, prepare the vegetables: finely chop the onion, grate the carrots and chop them into smaller pieces, and chop the scallions.

Transfer the hot, drained elbow macaroni to the biggest mixing bowl you have.

Add the apple cider vinegar to the macaroni and toss gently to coat.

Add the 3 cups of mayonnaise and the seasoning blend to the macaroni.

Mix these ingredients well with the macaroni until everything is evenly coated.

Pour in the 1 1/2 cups of whole milk.

Mix again until all ingredients are thoroughly combined and the mixture is creamy.

Add the chopped onions, grated and chopped carrots, and chopped scallions to the macaroni mixture.

Mix all the components well until everything is evenly distributed throughout the salad.

Cover the bowl tightly with plastic wrap and store the mac salad in the refrigerator overnight (or for at least 8 hours) for the best results, allowing the flavors to meld and the macaroni to absorb the dressing.

Before serving, give the mac salad a good mix to ensure it's creamy, as it may appear a little dry after refrigeration. If desired, you can add a splash more milk or mayonnaise to reach your preferred consistency.

Serve chilled with some rice and your favorite grilled meats for a complete Hawaiian-inspired meal.
