Hawaiian Macaroni Salad – Creamy, Sweet, and Perfect for Any Occasion

Hawaiian Macaroni Salad is a classic dish loved for its creamy texture and sweet tang. It’s the ideal side for BBQs, potlucks, or any occasion where you need a crowd-pleasing dish. The combination of elbow macaroni, a creamy dressing made from mayonnaise, half-and-half, and apple cider vinegar, is simple yet flavorful. Grated carrots, chopped celery, and green onions add freshness and crunch, while a bit of sweetness from brown sugar rounds out the flavor. This salad is perfect for a summer gathering, and you can even make it ahead of time for the flavors to meld. Feel free to swap in some diced pineapple or add chopped chicken for a more filling version!

Ingredients

• For the dressing:
  
  

  • 2 cups half-and-half
    
    

  • 2 cups mayonnaise (preferably Duke’s if available)
    
    

  • 1½ tablespoons grated yellow onion
    
    

  • 1 tablespoon dark brown sugar
    
    

  • 2 teaspoons black pepper
    
    

  • 1 teaspoon salt
    
    

• For the macaroni:
  
  

  • 1 pound elbow macaroni
    
    

  • ¼ cup apple cider vinegar
    
    

  • 5 green onions, thinly sliced (white and green parts)
    
    

  • 2 large celery ribs, chopped into ¼-inch pieces
    
    

  • 1 cup grated carrots
    
    

Directions

1. Prepare the Dressing: In a medium mixing bowl, whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, black pepper, and salt until smooth. Refrigerate the dressing until ready to use.
   
   

2. Cook the Macaroni: Cook the macaroni according to the package instructions, but add 5 extra minutes to the cooking time to ensure the pasta is soft and plump, which helps it absorb the dressing. Drain the macaroni and return it to the pot. Stir in the apple cider vinegar while the pasta is still warm, allowing it to absorb the vinegar.
   
   

3. Cool the Macaroni: Cover the pot and allow the macaroni to cool for 20 minutes at room temperature.
   
   

4. Combine the Ingredients: Once the macaroni has cooled, add half of the dressing and stir to combine. Cover the pot again and cool for another 20 minutes.
   
   

5. Add Vegetables and Final Dressing: Stir in the remaining dressing, green onions, celery, and grated carrots. Taste and season with additional salt and pepper if necessary.
   
   

6. Chill and Serve: Transfer the salad to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving to let the flavors meld together. Serve chilled.
   
   

Nutritional Value (per serving, based on 12 servings)

• Calories: 430 kcal
  
  

• Carbohydrates: 35g
  
  

• Protein: 7g
  
  

• Fat: 29g
  
  

• Saturated Fat: 5g
  
  

• Cholesterol: 18mg
  
  

• Sodium: 482mg
  
  

• Potassium: 229mg
  
  

• Fiber: 2g
  
  

• Sugar: 5g
  
  

• Vitamin A: 1875 IU
  
  

• Vitamin C: 1.9mg
  
  

• Calcium: 57mg
  
  

• Iron: 0.7mg