Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Hawaiian Macaroni Salad




Source of Recipe


Amy


List of Ingredients





1 lb elbow macaroni
½ cup apple cider vinegar
2 cups whole or 2% milk, divided (skim or 1% is just too thin)
2 cups real mayonnaise, ideally Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper to taste


Recipe



Bring 4 quarts of water to a boil.

Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes.

Drain and return to pot; add the cider vinegar and toss until absorbed.

Let cool for 10 minutes.

Meanwhile, whisk together 1½ cups of the milk, 1 cup of the mayonnaise, the brown sugar, ½ tsp of salt and 2 tsp pepper.
Once the cooked pasta has cooled for 10 minutes, whisk in the dressing.

Let cool completely.

Add the remaining ½ cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery.

Stir to combine, then season to taste with salt & pepper.

Chill for at least one hour before serving