Hawaiian BBQ Macaroni Salad (Print version)
A creamy, chilled Hawaiian BBQ Macaroni Salad with tender elbows, grated carrot, onion, and a tangy-sweet mayo dressing.
# Ingredients:
For the macaroni
01 -
1 lb (450 g) elbow macaroni
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1/4 cup (60 ml) apple cider vinegar
For the dressing and vegetables
04 -
1 1/2 cups (360 g) full-fat mayonnaise
05 -
1/2 cup (120 ml) whole milk, plus more as needed
06 -
1 tablespoon granulated sugar
07 -
1 teaspoon fine salt, plus more to taste
08 -
1/2 teaspoon black pepper
09 -
1/4 cup (35 g) finely grated yellow onion
10 -
1 large carrot, peeled and grated
11 -
1 celery rib, finely diced
12 -
2 green onions, thinly sliced
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 1-2 minutes past the package time. Drain very well.
02 -
Transfer the hot macaroni to a large bowl. Toss with the apple cider vinegar and let it stand for 10 minutes, stirring once.
03 -
In a separate bowl, whisk the mayonnaise, milk, sugar, salt, pepper, and grated onion until smooth.
04 -
Add the grated carrot, celery, and green onions to the macaroni. Stir gently until evenly mixed.
05 -
Fold in the dressing until the pasta is fully coated. Cover and refrigerate for at least 2 hours, or overnight.
06 -
Stir the salad well before serving. If it looks too thick, loosen it with 1-2 tablespoons of milk and adjust the salt.
# Good to know:
01 -
Chill at least 2 hours for the best texture.
02 -
Best served cold or lightly cool, not warm.
03 -
Keep leftovers refrigerated in an airtight container for up to 4 days.