Name: Hawaiian Macaroni Salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Polynesian
Ingredients: 2 cups whole milk (divided); 2 cups mayonnaise (Divided); 1 tablespoon brown sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pound elbow macaroni; 1/4 cup cider vinegar; 1/4 cup yellow onion (grated); 1/2 cup carrot (peeled and shredded); 1/2 cup celery (finely chopped); 2 cups ham (chopped); 1-20 ounce can pineapple chunks (drained); 1/4 cup green onions (sliced)

Polynesian

Bowl

Whisk

In a small mixing bowl, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar (1 tablespoon), salt (1 teaspoon), and black pepper (1/2 teaspoon). Set aside.

In a large pot, bring 4 quarts of water to a roiling bowl. Add pasta (1 pound) and 1 tablespoon of salt to the water and cook the pasta for 15 minutes, until it&#39;s fat and very soft. Drain the pasta and pour it back into the dried pasta pot. Pour vinegar (1/4 cup) over pasta and stir until it&#39;s evenly distributed and absorbed. Pour pasta into a bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely.

Add the grated onions (1/4 cup), carrots (1/2 cup), celery (1/2 cup), (ham, pineapple, green onion~if using), and the remaining milk (1/2 cup) and mayonnaise (1 cup) to the pasta and mix until evenly distributed. Cover and refrigerate for at least 1 hour for up to 2 days. Adjust seasoning if necessary and serve.

Hawaiian Macaroni Salad

Utensils needed:

Overview

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Cuisine

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