When you order a hot plate lunch in Hawaii you will be served the main course along with a scoop of sticky rice and a scoop of macaroni salad. Recently I was really craving that macaroni salad. It took some searching and some experimenting but I’ve gotten as close to authentic Hawaiian Macaroni Salad as I’m going to get outside the Islands.
This recipe serves 8 to 10 (or three people for two days as side dishes for suppers and lunches)
2 cups whole milk (do not try to substitute low fat or skim milk)
2 cup Helmans mayonnaise (it has to be Helmans)
¼ c dark brown sugar
½ tsp salt
1 tsp pepper
For the salad:
1 lb of elbow macaroni
4 to 5 chopped green onions
2 stalks of celery, finely chopped
2 large carrots, peel and grated (I do this with the food processor as it’s faster)
Cook the elbow macaroni until it is soft and big and really fat. Approximately 15 to 20 minutes. You may think that you are overcooking the macaroni but this allows the pasta to absorb more dressing.
Drain pasta. Return it to the pot and add ½ c vinegar. Stir thoroughly. Transfer the pasta to a large bowl and allow to cool for 10 minutes.
While that’s cooling, add the dressing ingredients to a medium sized bowl and whisk until smooth.
Stir the dressing into the pasta, cover bowl with plastic wrap and refrigerate until it has cooled completely.
Once cooled, add green onion, celery and carrot. Return to the fridge for at least an hour or up to 2 days.