A creamy, slightly sweet Hawaiian Mac Salad made with overcooked macaroni, rich dressing, and finely grated vegetables for authentic island flavor.
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Calories: 420kcal
Equipment
- large pot
- Mixing Bowl
- whisk
Ingredients
- 2 cups half and half
- 2 cups mayonnaise
- 1/4 cup yellow onion, finely grated
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lb dried elbow macaroni
- 1/4 cup apple cider vinegar
- 2 whole carrots, finely grated
- 1/4 cup celery, finely diced
Instructions
- Whisk together half and half, mayonnaise, grated onion, sugar, salt, and black pepper. Cover and refrigerate.
- Cook elbow macaroni in salted boiling water according to package directions plus 5 extra minutes. Drain well.
- Return hot macaroni to the pot, pour apple cider vinegar over it, and stir until absorbed. Cover and rest for 20 minutes.
- Add half of the dressing to the macaroni, stir gently, cover, and let cool for 20 minutes.
- Add remaining dressing, grated carrots, and diced celery. Stir until fully combined.
- Adjust seasoning if needed. Cover and refrigerate for at least 2 hours before serving.
Notes
Overcooking the macaroni helps it absorb the dressing for the classic Hawaiian-style texture.
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 620mg | Potassium: 180mg | Fiber: 2g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 10mg