Thursday, August 7, 2014

Recipe of the Week: Hawaiian Macaroni Salad


It's that time of year again.....MAUI TIME!  Just three weeks away.  It's time to start thinking of some Hawaiian favorites.

One of my favorite meals in Hawaii is the traditional plate lunch.  A Hawaiian plate lunch typically consists of meat (BBQ chicken, kalua pork or loco moco), two scoops of sticky rice and a big scoop of macaroni salad.  Trust me, if made the right in no way resembles traditional mainland macaroni salad.  It's an acquired taste, especially those who love the American staple, but it's fantastic.

There are many places that claim to have the best recipe and scores of different varieties on blogs...I've even tried several places in the Portland area.  This recipe is fairly spot on to the traditional Hawaiian delicacy that I've had in Maui.


Hawaiian Macaroni Salad


1 pound elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided
2 cups Best Foods mayonnaise, divided
1 tablespoon brown sugar
4 green onions, thinly sliced
1 large carrot grated
1 celery stalk, minced
salt and pepper


Bring 4 quarts water to boil.  Add 1 tablespoon salt and the macaroni.  Cook until very very soft, about 15 minutes.  Drain and return to the pot; add vinegar and toss until absorbed.  Let it cool for about 10 minutes.

Whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar and 1/2 teaspoon salt and 2 teaspoons pepper.

Once the pasta has cooled, whisk in the dressing.  Let cool completely.

Add the remaining 1/2 cup milk and 1 cup mayonnaise, along with the green onions, carrot and celery.  Stir to combine, then season with salt and pepper.  Chill at least 1 hour before serving.

Image courtesy of Google Images