This year, for our Thanksgiving pot luck, I made two dishes. The first was a repeat of the Sweet Potatoes and Marshmallows. I made a couple changes to the recipe to try to fix the problems I noted last year. I added a note to the recipe to say what I did, and so would direct you there if you are interested. (It should be Yams and Marshmallows).
Then, while I was considering different vegetable side dishes, it occurred to me that the meat was to be Kalua Pork; our theme was Hawaiian! So I decided that with the pork we should have sticky rice and macaroni salad. After trying to understand what sticky rice was, I decided to do the salad, and that is the recipe I am giving you here.
This salad has a slightly acidic taste from the vinegar rinse. The sauce keeps the macaroni loose; it doesn’t clump up badly. And it has plenty of vegetables.
Hawaiian Style Macaroni Salad
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar
- 2 cups mayonnaise, divided
- 2 cups milk, divided
- 1 Tablespoon brown sugar
- 1 1/2 teaspoons salt
- 2 teaspoons pepper
- 1 bunch scallions, sliced thin (5-7 scallions)
- 1 1/2 cups shredded carrots
- 1 1/2 cups minced celery
- Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until soft; about 10 minutes. Drain, and immediately return the macaroni to the cooking pot and toss with the vinegar. Let cool ten minutes.
- In a very large bowl, whisk together half the mayonnaise (1 cup) 1 1/2 cups of the milk, the brown sugar, salt and pepper.
- Toss the cooled macaroni with the mixed sauce and let cool to room temperature.
- Whisk together the remaining mayonnaise (1 cup), milk (1/2 cup).
- Once the macaroni and sauce has cooled, fold in the scallions, carrots and celery. Pour the whisked mayo / milk over the salad; toss to coat. Taste and add more salt or pepper as needed.
- Chill in the refrigerator until cold.
First, when I say to make the sauce in a very large bowl, I mean more than a 4 quart bowl. I started with my 4 quart mixer bowl and it was full when I added the cooked macaroni. I luckily have a 10 quart bowl and so I switched to that to finish the salad. If the macaroni and sauce fill a 4 quart bowl, you still have to add over a quart of vegetables and thicker sauce.
I decided to let the food processor grate my carrots; I don’t like to use the hand grater and spoil my fingers. Anyway, as I got ready, I chopped the carrots so that I could place them in a 1 cup and a 1/2 cup dry measuring cups; they stuck out the top. But the interesting thing is, (and I have found this to be true with other ingredients that need chopping, etc) is that the processed / grated carrots take up almost the same amount of space as the chopped carrots. And because I had the food processor out, I decided to “mince” the celery using the same grater blade and technique of chopping the stalks to fill the cups. It works! The scallions I did do by hand.
I looked at more traditional macaroni salads, and they all seem similar with just a different cast of vegetables. Some use roasted peppers, or ripe olives. Most seem to use scallions. But not many seem to use carrots or celery, things that might be in your vegetable crisper and not need a special trip to the grocery store. I hope you try this version of a macaroni salad and enjoy.