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Hawaiian Mac Salad

Original Source: ChatGPT

Servings per Recipe: 8 servings

Description: Trial run 😄

Ingredients

  • 1 lb elbow macaroni
  • 2 c. Best Foods or Hellmann’s mayonnaise (not Miracle Whip)
  • ¼ c. whole milk (or more for creaminess)
  • 2 Tbsp apple cider vinegar (or white vinegar)
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper (adjust to taste)
  • 1 c. grated carrot (about 1–2 carrots)
  • ½ c. grated yellow or sweet onion (optional)
  • ¼ c. chopped celery or green onion (optional for variety — not always traditional)

Instructions

  1. Boil the macaroni

    • Bring a large pot of salted water to a boil.
    • Add macaroni and cook it 2–3 minutes past al dente — very soft, not mushy but tender. This helps it soak in the dressing.
    • Drain and immediately toss with vinegar while still warm. Let it cool for 10–15 minutes.

  2. Make the dressing

    • In a large bowl, mix mayo, milk, sugar, salt, and pepper. Stir until smooth and creamy.

  3. Mix it all together

    • Add the grated carrots (and onions if using) to the macaroni.
    • Fold in the dressing — add it all, even if it seems like too much. The pasta will absorb it.
    • Taste and adjust seasoning if needed.

  4. Chill and set

    • Cover and refrigerate for at least 4 hours, ideally overnight. It gets better the next day.
    • If it dries out, stir in a splash of milk or more mayo before serving.

Tips

  • Don’t skimp on mayo. Hawaiian mac salad is known for being ultra creamy.
  • No mustard, pickles, or eggs. Keep it simple — that’s what makes it Hawaiian.
  • Serve cold, as a side to meats or part of a plate lunch.