Recipe Information

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8
• Difficulty: Easy

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Ingredients

For the Salad

• 1 pound (16 ounces) elbow macaroni
• 2 tablespoons apple cider vinegar
• 2 cups mayonnaise (preferably full-fat)
• ½ cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 medium carrots, peeled and finely grated
• ¼ cup finely chopped sweet onion
• 2 celery stalks, finely diced
• 2 tablespoons chopped fresh parsley (optional)

Optional Add-ins

• 2 hard-boiled eggs, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon celery seed

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook macaroni for 2–3 minutes longer than package directions until very soft.
3. Drain well.

Step 2: Season the Pasta

1. While the macaroni is still hot, drizzle with apple cider vinegar.
2. Toss gently.
3. Let cool for about 10 minutes.

Step 3: Make the Dressing

In a large bowl, whisk together:

• Mayonnaise
• Milk
• Sugar
• Salt
• Black pepper
• Dijon mustard (if using)

Mix until smooth.

Step 4: Assemble

Add:

• Warm macaroni
• Grated carrots
• Onion
• Celery
• Eggs (optional)

Mix gently until every piece of pasta is coated.

Step 5: Chill

Cover and refrigerate for at least 1 hour.

Before serving, stir gently. Add a splash of milk if the salad has thickened too much.

Garnish with parsley if desired.

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Tips for the Best Hawaiian Macaroni Salad

• Slightly overcook the pasta for the authentic Hawaiian texture.
• Mix the dressing while the pasta is still warm so it absorbs more flavor.
• Chill for several hours or overnight for even better taste.
• Use full-fat mayonnaise for the creamiest result.
• Freshly grated carrots provide the best texture and sweetness.

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Nut Information

Contains Nuts: No

Contains Peanuts: No

Tree Nuts: None

Allergens Present

• Wheat (macaroni)
• Eggs (mayonnaise; and optional boiled eggs)
• Milk (milk in dressing)

To Make Dairy-Free

• Replace milk with an unsweetened dairy-free alternative such as oat or soy milk.

To Make Egg-Free

• Use an egg-free mayonnaise and omit the boiled eggs.

To Make Gluten-Free

• Use certified gluten-free elbow macaroni.

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Nutrition Information (Approximate Per Serving)

• Calories: 430
• Protein: 8 g
• Carbohydrates: 35 g
• Fat: 29 g
• Saturated Fat: 5 g
• Cholesterol: 35 mg
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 470 mg

Nutrition values are estimates and vary based on the ingredients used.

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What to Serve With

• Hawaiian BBQ Chicken
• Kalua Pork
• Teriyaki Beef
• Grilled Pineapple
• BBQ Ribs
• Grilled Burgers
• Fried Chicken
• Pulled Pork Sandwiches

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Not recommended, as the mayonnaise dressing may separate after thawing.

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Frequently Asked Questions

1. Why is Hawaiian macaroni salad so creamy?

The combination of full-fat mayonnaise, milk, and slightly overcooked pasta creates the signature creamy texture.

2. Can I make it ahead of time?

Yes. It’s even better after chilling for several hours or overnight.

3. Can I use another pasta shape?

Yes. Small shells, ditalini, or small elbows work well, though elbow macaroni is the traditional choice.

4. Why add vinegar to hot pasta?

The warm pasta absorbs the vinegar, giving the salad a subtle tang and deeper flavor.

5. Can I add ham or tuna?

Absolutely. Diced ham, shredded chicken, or canned tuna are popular variations.

6. Can I reduce the mayonnaise?

Yes. Replace part of the mayonnaise with plain Greek yogurt for a lighter version, though it will have a slightly tangier flavor.

7. How long should it chill?

At least 1 hour, but 4–8 hours is ideal.

8. Is this recipe spicy?

No. It has a mild, creamy flavor that appeals to both children and adults.