Macaroni Salad

May 2022

Hawaiian Macaroni Salad

½ tsp. salt (or to taste)

2 tsp. freshly ground black pepper (or to taste)

1 pound elbow macaroni

½ cup apple cider vinegar (can substitute rice vinegar if need be)

2 cups whole milk

2 cups mayonaisse

1 Tbsp. brown sugar

4 green onions, thinly sliced

2 carrots, peeled and grated

2 celery ribs, finely chopped

In a large stockpot, bring 4 quarts of water and 1 Tbsp. salt to a boil.  Stir in pasta and cook until very soft, about 15 minutes, stirring often.  Drain well, transfer to a large bowl, and stir in vinegar.  Cool at least 10 minutes.  

Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, salt and pepper to taste.  Pour over cooked macaroni and stir until evenly cooked.  Fold in the green onions, carrots, and celery and stir to combine.  Cover and refrigerate for at least an hour. 

This makes about 12 (1 cup) servings. 

Served with Kahlua pork, coconut rice, fresh pineapple, sautéed cabbage and onions, Kings Hawaiian rolls.