Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad Recipe

Ingredients:

1 lb elbow macaroni

1/2 cup apple cider vinegar

2 cups whole or 2% milk, divided (skim or 1% is just too thin)

2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided

1 Tbsp brown sugar

4 green onions, thinly sliced

1 large carrot, peeled & grated

1 celery stalk, minced

Salt & pepper

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 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 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 1/2 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.