Hawaiian Macaroni Salad Recipe

Name: Hawaiian Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pond macaroni; 3/4 cup sugar; 2 eggs lightly beaten; 1 1/2 tbsp. flour; 1/2 tsp. salt; 2 large cans pineapple chunks or tidbits; 2 small cans mandarin oranges; 1 large jar maraschino cherries; 1 bag of miniature marshmallows; 1 16 oz. frozen whipped topping (thawed)

Servings: persons

1 pond macaroni
3/4 cup sugar
2 eggs lightly beaten
1 1/2 tbsp. flour
1/2 tsp. salt
2 large cans pineapple chunks or tidbits
2 small cans mandarin oranges
1 large jar maraschino cherries
1 bag of miniature marshmallows
1 16 oz. frozen whipped topping (thawed)

1
Separate fruit from the juice; save both.
2
While cooking the macaroni, prepare the fruit sauce.
3
Mix sugar, flour, salt, eggs, and fruit juices in a saucepan.
4
Once sauce come to a boil, remove from heat.
5
The sauce will thicken as it cools.
6
Mix the sauce and cooked macaroni and allow it to cool in the fridge for 4 hours or overnight.
7
Then fold in whipped topping and marshmallows, and fruit.
8
Chill until ready to serve, This makes about 6 quarts. Very good.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pond macaroni, 3/4 cup sugar, 2 eggs lightly beaten, 1 1/2 tbsp. flour, and more.

Yes, Hawaiian Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hawaiian Macaroni Salad

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