Hawaiian Macaroni Salad
FOR THE DRESSING:
- 2 cups half-and-half
- 2 cups mayonnaise Duke’s if you can find it
- 1 ½ Tablespoons grated yellow onion
- 1 Tablespoon dark brown sugar
- 2 teaspoons pepper
- 1 teaspoon salt
FOR THE MACARONI:
- 1 pound elbow macaroni
- ¼ cup apple cider vinegar
- 5 green onions white and green parts sliced thin
- 2 large celery ribs chopped into 1/4-inch pieces
- 1 cup grated carrots
Instructions
MAKE DRESSING:
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In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
COOK MACARONI:
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Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
TO FINISH:
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Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
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Add in the remaining dressing, green onions, celery, and carrots to the pot and stir to combine, and season with salt and pepper if needed.
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Cool completely to room temperature, about 30 more minutes.
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Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.
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