Hawaiian Macaroni Salad (a.k.a. Mac Salad) is a creamy pasta salad featuring cooked macaroni mixed with a sweet and sour dressing, grated carrots, onions and boiled eggs.
INGREDIENTS
- 8 oz Elbow Macaroni
- 6 Quarts Water
- 1 tbsp Chicken Bouillon
- 1⁄2 Large Carrot, Shredded
- 1⁄4 Sweet Onion, Grated
Dressing
- 1 cup Mayo
- 1⁄4 cup Whole Milk
- 1 tbsp Apple Cider Vinegar
- 1⁄2 tbsp Sugar
- Salt and Pepper to Taste
DIRECTIONS
- Bring a large pot of water to a boil and add chicken bouillon. Add the elbow macaroni and cook until soft. Drain and rinse with cold water to stop the cooking process.
- Whisk together the mayonnaise, whole milk, apple cider vinegar, and sugar in a mixing bowl. Season with salt and pepper to taste
- Add the cooled macaroni to a mixing bowl. Add shredded carrots and grated onion. Pour over the dressing and mix well, ensuring the pasta is evenly coated. If the mac salad looks a little loose, just trust the process as it’ll settle in the fridge
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a good mix and garnish with chopped green onions. Enjoy!
