Authentic Hawaiian Mac Salad
Authentic Hawaiian Mac Salad
Ingredients
- 1 pound elbow macaroni, cooked according to package directions
- 1/4 cup onion, puréed
- 2 carrots, shredded
- 2 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- 1/4 cup whole milk
- 2 1/2 cups Best Foods mayonnaise
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to the package directions until al dente. Drain well and set aside to cool slightly.
⏱️ 10 min
- 2
While the macaroni cooks, purée 1/4 cup of onion using a food processor until smooth. Shred the 2 carrots using a grater.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled cooked macaroni, puréed onion, shredded carrots, and 2 tablespoons of apple cider vinegar. Mix thoroughly to ensure all ingredients are well distributed.
⏱️ 3 min
- 4
Cover the macaroni mixture and refrigerate for 20 minutes while you prepare the wet dressing.
⏱️ 20 min
- 5
In a separate medium bowl, add the 2 teaspoons of granulated sugar and 1/4 cup of whole milk. Stir until the sugar is mostly dissolved.
⏱️ 2 min
- 6
Add the 2 1/2 cups of Best Foods mayonnaise to the milk and sugar mixture. Whisk vigorously until the dressing is smooth and well combined.
⏱️ 3 min
- 7
Pour the whisked dressing over the chilled macaroni mixture in the large bowl.
⏱️ 1 min
- 8
Season generously with salt and freshly ground black pepper. Fold the dressing into the macaroni mixture until everything is thoroughly coated. Taste and adjust seasoning as needed; this salad benefits from ample seasoning.
⏱️ 6 min
- 9
Cover the mac salad and refrigerate overnight, or for at least several hours, to allow the flavors to meld and develop fully. This chilling step is crucial for authentic Hawaiian mac salad flavor.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Hawaiian Mac Salad
- 1 pound elbow macaroni, cooked according to package directions
- 1/4 cup onion, puréed
- 2 carrots, shredded
- 2 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- 1/4 cup whole milk
- 2 1/2 cups Best Foods mayonnaise
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to the package directions until al dente. Drain well and set aside to cool slightly.
⏱️ 10 min - 2
While the macaroni cooks, purée 1/4 cup of onion using a food processor until smooth. Shred the 2 carrots using a grater.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled cooked macaroni, puréed onion, shredded carrots, and 2 tablespoons of apple cider vinegar. Mix thoroughly to ensure all ingredients are well distributed.
⏱️ 3 min - 4
Cover the macaroni mixture and refrigerate for 20 minutes while you prepare the wet dressing.
⏱️ 20 min - 5
In a separate medium bowl, add the 2 teaspoons of granulated sugar and 1/4 cup of whole milk. Stir until the sugar is mostly dissolved.
⏱️ 2 min - 6
Add the 2 1/2 cups of Best Foods mayonnaise to the milk and sugar mixture. Whisk vigorously until the dressing is smooth and well combined.
⏱️ 3 min - 7
Pour the whisked dressing over the chilled macaroni mixture in the large bowl.
⏱️ 1 min - 8
Season generously with salt and freshly ground black pepper. Fold the dressing into the macaroni mixture until everything is thoroughly coated. Taste and adjust seasoning as needed; this salad benefits from ample seasoning.
⏱️ 6 min - 9
Cover the mac salad and refrigerate overnight, or for at least several hours, to allow the flavors to meld and develop fully. This chilling step is crucial for authentic Hawaiian mac salad flavor.
⏱️ 480 min