Hawaiian Macaroni Salad
Hawaiian macaroni salad is local style comfort food! This easy macaroni salad is creamy and simply made with carrot, onion and mayonnaise.
Servings: 8 servings
Calories: 503kcal
Cost: $5
Equipment
Ingredients
- 1 pound elbow macaroni
- 1 ½ cups mayonnaise Hellmans or Best Foods
- ½ cup grated carrot
- ¼ cup grated onion yellow, white or sweet onion
- 1 teaspoon white sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper + more if needed
- Chives finely chopped, for garnish
Instructions
- Boil the macaroni noodles in a large pot of water until cooked through according to box directions, about 8 minutes.
- Once cooked, drain the noodles and run the noodles under cold water to stop the cooking.
- Transfer the cooked noodles to a bowl and refrigerate until completely chilled, about 30 minutes.
- Once the noodles are chilled, add the mayonnaise, grated carrot, grated onion, sugar, vinegar, salt and pepper and stir to combine very well.
- Taste for seasoning, though the flavor will change slightly after it's chilled further.
- Place a sheet of plastic wrap over the bowl and chill in the refrigerator so the flavors can blend together, for at least 1 hour.
- Taste for seasoning again and adjust as needed. Garnish with chives, if deserved and serve.
Video
Notes
Don't go too heavy with the mayonaise at first, because as the macaroni salad sits, it will absorb the mayonaise mixture.
the macaroni salad will change slightly in flavor from when it's first mixed to after it's chilled, so taste for seasoning both times and adjust as needed.
Macaroni salad tastes better as it sits and will last in the fridge for up to 4 days.
Nutrition
Calories: 503kcal | Carbohydrates: 44g | Protein: 8g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 567mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1365IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg