Hawaiian Macaroni Salad (Mac Salad) Recipe

If you’re craving a tangy, creamy, and nostalgic dish that transports you directly to the islands, Hawaiian Macaroni Salad (Mac Salad) is exactly what you need. This beloved side is a staple at Hawaiian lunch spots, perfectly balancing tender pasta, crunchy veggies, and a satisfyingly sweet-sour mayo dressing. Whether you’re planning a backyard barbecue, summer potluck, or just looking for something to freshen up your lunch routine, Hawaiian Macaroni Salad (Mac Salad) promises a sunny, irresistible flavor in every bite.

Ingredients You’ll Need

What makes Hawaiian Macaroni Salad (Mac Salad) magical is its simplicity—each ingredient has a purpose, coming together to deliver a dish that’s much more than the sum of its parts. No fancy additions, just reliable pantry staples for pure island comfort.

• Dry Elbow Macaroni (8 ounces): The classic shape helps catch all that creamy dressing—cook al dente for the best texture.
• Apple Cider Vinegar (1 tablespoon): Adds a subtle tang that keeps things bright and balances the richness of the mayo.
• Carrot (1, peeled and grated): For subtle sweetness and a lovely hint of crunch—grating it fine blends it right in.
• Grated Onion (2 tablespoons, liquid and all): Brings a sharp kick and moisture; the onion flavor melds right into the salad, no need to squeeze it dry.
• Mayonnaise (1¼ cups, Best Foods or Hellman’s preferred): The star of the dressing; using a trusted brand ensures that creamy, classic taste.
• Milk (2 tablespoons): Loosens the dressing just enough, making it famously spoonable (and never gloopy).
• Sugar (1 teaspoon): Don’t skip this bit of sweetness—it’s the secret to that authentic island flavor.
• Kosher Salt & Freshly Ground Black Pepper: Essential for bringing all the flavors into perfect harmony—season to taste!

How to Make Hawaiian Macaroni Salad (Mac Salad)

Step 1: Cook and Season the Macaroni

Bring a large pot of salted water to a boil, then drop in your elbow macaroni. Give it a good stir to keep things moving, and cook it according to the package instructions until perfectly tender. While you want some bite for most pasta, here you’re aiming for extra-soft—this makes the salad uniquely creamy. Drain the macaroni, then immediately transfer it to a mixing bowl. Sprinkle the apple cider vinegar evenly over the noodles, then gently toss in the grated carrot and onion (including any onion liquid). Give everything a gentle mix, and let it cool down for about 10 to 15 minutes. This cooling time helps all those flavors start mingling while the pasta is still warm enough to soak up every drop.

Step 2: Make the Creamy Dressing

In a separate small bowl, whisk together the mayonnaise, milk, and sugar until super smooth. This is the golden elixir that gives Hawaiian Macaroni Salad (Mac Salad) its luscious texture and gentle sweetness. It should be loose, not stiff—think pourable, not dollop-able!

Step 3: Toss It All Together

Pour the mayo dressing over the macaroni mixture, then sprinkle in kosher salt and fresh ground black pepper to your liking. Gently fold everything together with a big spoon or spatula, making sure every nook and cranny is coated in that silky sauce. Taste and adjust with more salt or pepper if needed—this salad loves a little extra seasoning.

Step 4: Chill and Serve

Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour (overnight is even better). The noodles will absorb flavors, and the texture will transform from good to island-perfect. Before serving, give it a gentle stir—if the salad looks stiff, loosen it with another splash of milk or a little more mayo until it’s back to dreamy creaminess.

How to Serve Hawaiian Macaroni Salad (Mac Salad)

Garnishes

This salad shines as-is, but you can dress it up with a sprinkle of extra grated carrot for color, a little fresh parsley, or even a light dusting of cracked pepper right before serving. These little touches add brightness and make the dish pop on any table.

Side Dishes

Hawaiian Macaroni Salad (Mac Salad) is famous for sharing the plate with smoky kalua pork, crispy fried chicken, or classic teriyaki beef—basically, any hearty main that loves a creamy, tangy companion. Try it alongside grilled fish or a juicy burger for a little island twist at your next cookout.

Creative Ways to Present

If you’re feeling playful, serve Hawaiian Macaroni Salad (Mac Salad) in pineapple halves for a festive look, scoop it into lettuce cups for a light lunch, or pile it high on a plate with barbecue staples for a true luau experience. Individual mason jars also make a fun and portable option for potlucks or picnics.

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Macaroni Salad (Mac Salad) stores beautifully in an airtight container in the refrigerator for up to three days. The flavors meld and deepen, and it stays fresh and satisfying. Before eating, always give it a gentle stir and add a splash of milk or mayonnaise if needed to revive that creamy texture.

Freezing

While you technically can freeze Hawaiian Macaroni Salad (Mac Salad), it’s not recommended—the creamy dressing tends to separate, and the noodles can get mushy once thawed. For the very best taste and texture, it’s worth making a fresh batch or just enjoying the leftovers over a few days.

Reheating

Hawaiian Macaroni Salad (Mac Salad) is at its best served cold or cool from the fridge—no reheating needed! If you prefer, let it sit at room temperature for 10-15 minutes before serving for a slightly softer bite. Avoid microwaving, as the mayo dressing can become oily.

FAQs

Can I use a different type of pasta?

Elbow macaroni is the traditional choice for Hawaiian Macaroni Salad (Mac Salad) because of its wonderful texture and nostalgic look, but you can swap in shells, ditalini, or small penne if you’re in a pinch. Just stick to a small shape that will hold the dressing well.

Is it okay to use pre-grated carrots and onions?

For maximum freshness and texture, grating your own carrot and onion right before adding them is best. Pre-grated veggies tend to dry out and lack that lovely moisture that helps meld the salad together. In a rush, thinly sliced green onions make a good stand-in for part of the onions.

How can I make this salad lighter?

You can use light mayonnaise (like Light Hellman’s), and swap in nonfat or low-fat milk to shave off a few calories without sacrificing that signature flavor and creaminess. Just avoid skipping the mayo entirely, as it’s truly the heart of Hawaiian Macaroni Salad (Mac Salad).

Can I add other vegetables or protein?

Classic island style is all about keeping it simple—just macaroni, carrot, onion, and dressing. But if you’re craving variety, feel free to experiment with peas, celery, or even a handful of chopped ham or hard-boiled eggs for extra protein. Just know it’ll be a delicious twist, but not the standard Hawaiian Macaroni Salad (Mac Salad) experience.

Why does my salad get dry after chilling?

The noodles soak up that creamy dressing while they sit, which is totally normal. Stir in a splash of milk or a bit more mayonnaise just before serving to bring back that velvety texture. Always taste and adjust for seasoning after storing in the fridge.

Final Thoughts

There’s just something about a cool, creamy bowl of Hawaiian Macaroni Salad (Mac Salad) that makes any meal feel more like a celebration. Whether you’re a longtime fan or about to try your first forkful, this is a dish that delivers sunshine and smiles every single time. Give it a try—you’ll see why it’s such a beloved favorite!

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