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A delicious plate of Classic Hawaiian Macaroni Salad

Classic Hawaiian Macaroni Salad

This classic Hawaiian macaroni salad recipe delivers a creamy, tangy, and slightly sweet side dish that's perfect for any potluck or BBQ. With tender elbow macaroni, a rich mayonnaise-based dressing, and crisp vegetables, it's a beloved island staple.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 1 hour 15 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Hawaiian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 2 cup half-and-half for a creamy dressing
  • 2 cup mayonnaise Duke's brand recommended for best flavor
  • 1.5 Tablespoon grated yellow onion adds a subtle savory kick
  • 1 Tablespoon dark brown sugar balances the savory flavors
  • 2 teaspoon pepper freshly ground preferred
  • 1 teaspoon salt adjust to taste later
Salad
  • 1 pound elbow macaroni cook until very soft and plump
  • 0.25 cup apple cider vinegar to absorb into the warm pasta
  • 5 stalks green onions both white and green parts, sliced thin for flavor and color
  • 2 ribs large celery ribs chopped into 1/4-inch pieces for crunch and freshness
  • 1 cup grated carrots adds sweetness and vibrant color

Equipment

  • Medium Bowl
  • Large Pot
  • Colander
  • Plastic Wrap

Method
 

  1. In a medium bowl, whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
  2. Cook the macaroni as per the package instructions, adding 5 minutes to the cooking time to ensure it is very soft and plump for better dressing absorption.
  3. Drain the macaroni into a colander, then return it to the pot. Add the apple cider vinegar and stir until the pasta absorbs the vinegar.
  4. Cover the pot with a lid and cool for 20 minutes at room temperature.
  5. Add half of the prepared dressing to the macaroni and stir to combine. Cover the lid and cool for another 20 minutes.
  6. Add in the remaining dressing, sliced green onions, chopped celery, and grated carrots to the pot and stir to combine. Season with additional salt and pepper if needed.
  7. Cool completely to room temperature, about 30 more minutes.
  8. Transfer the macaroni salad to a serving bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.

Notes

For the most authentic flavor, seek out Duke's mayonnaise if available. Don't rush the chilling time – it's essential for the flavors to fully meld.