Creamy, tangy, and subtly sweet—this is the unforgettable macaroni salad you’ll find at Hawaiian plate lunch spots. Overcooking the pasta helps it soak up the rich dressing, creating a luxuriously smooth, never-dry salad that’s perfect alongside grilled meats or as the star of your next potluck.
Serves: 8–10
Prep time: 30 minutes
Chill time: At least 2 hours
For the Dressing
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2 cups mayonnaise
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2 cups half-and-half
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¼ cup finely grated yellow onion (with juices)
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2 teaspoons granulated sugar
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1 teaspoon kosher salt
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1 teaspoon black pepper
For the Salad
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1 lb (16 oz) dried elbow macaroni
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¼ cup apple cider vinegar
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2 medium carrots, finely grated
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¼ cup finely diced celery
Instructions:
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