Hawaiian Macaroni Salad – a delicious recipe with milk, mayonnaise, brown sugar, Salt, macaroni, cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
MAKE DRESSING: Whisk 11/2 cups milk, 1 cup mayonnaise, sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl.
2
COOK PASTA: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
3
MAKE SALAD: Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.
925
kcal
Calories
94
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups whole milk, 2 cups mayonnaise, 1 tablespoon brown sugar, Salt and pepper, 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.
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