Hawaiian Macaroni Salad Recipe

5 from 4 votes

Hawaiian macaroni salad is so creamy and flavorful, with soft fat noodles that soak up the mayo-rich dressing, easy to make and so very craveable.

Prep Time10

Cook Time10

Refrigerating2

Course: Salad, Side Dish

Cuisine: Hawaiian

Keyword: mayonnaise, noodles

Servings:

Calories: 389kcal

1 pound dry elbow macaroni noodles
1/4 cup grated onion with juices (Use yellow onion, sweet onion, Vidalia, or white onion)
1/4 cup grated or shredded carrot
3 cups mayonnaise divided (Use your favorites, but Hawaiians use Best Foods or Hellman's mayonnaise)
¼ cup milk
2 tablespoons apple cider vinegar or use sweet pickle juice!
1 teaspoon sugar optional
Salt and pepper to taste

Cook the macaroni noodles in lightly salted boiling water until very tender, about 10 minutes. Check the packaging for proper times - you'll get best results from very tender noodles. Drain and set into a large bowl.
Stir in the grated onion, carrot, half of the mayonnaise, milk, apple cider vinegar, optional sugar, and salt and pepper to taste. Mix well to combine.
Cover and refrigerate at least 2 hours, over overnight for more developed flavor.
When you’re ready to serve, stir in remaining mayonnaise. Taste and adjust for seasonings. Serve chilled.