Hawaiian Macaroni Salad (Creamy Plate Lunch Mac Salad)

Hawaiian macaroni salad is the scoop of soft, creamy elbows that sits next to the rice on a plate lunch. It has no celery crunch, no pickles and no hard-boiled egg. You get tender macaroni, plenty of mayo dressing and a little carrot.

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If you need a side for a cookout, a potluck or a tray of teriyaki chicken, this one feeds eight. The method is simple. The one trick is adding the dressing in two rounds, and it makes a real difference.

What goes into Hawaiian macaroni salad

The list is short, so every item matters. Here is exactly what you need:

• 1 lb elbow macaroni
• 1/4 cup apple cider vinegar
• 2 cups mayonnaise, divided
• 1 cup whole milk, divided
• 2 tsp light brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 carrots, finely grated
• 2 tbsp onion, finely grated

The mayonnaise and milk are each split in half. One half goes in right away, and the other half goes in after the salad has chilled. Keep that in mind when you measure, so you do not pour it all in at once.

Why your mac salad turns dry by the next morning

Most people know the problem. You make a creamy macaroni salad, put it in the fridge, and a few hours later it is stiff and pasty, with the dressing gone. The pasta did that. Cooked macaroni keeps soaking up liquid as it cools, and it pulls the dressing right into itself.

This recipe plans for it. The first round of dressing is meant to get absorbed, and it seasons the macaroni from the inside. After two hours in the fridge, you whisk the rest of the mayo and milk together and stir it in. That second round stays on the outside of the pasta, which gives you the loose, creamy texture plate lunch mac salad is known for.

Cook the macaroni past al dente

For most pasta dishes you want a little bite. Here you want none. Cook the elbows a couple of minutes longer than the package says for al dente, so they are fully soft. Soft macaroni takes in the vinegar and dressing better and turns tender, almost pillowy.

Use the vinegar while the pasta is hot

Toss the drained macaroni with the apple cider vinegar right away. Hot pasta absorbs it quickly, so you get a light tang in every piece without the salad tasting sour. Then give it 10 minutes to cool before the mayo goes in, so the dressing does not turn oily.

How to make Hawaiian macaroni salad

• Cook the macaroni a couple of minutes past al dente so it is soft, then drain.
• While hot, toss the macaroni with the vinegar and let it cool 10 minutes.
• Whisk 1 cup mayonnaise with 1/2 cup milk, sugar, salt and pepper and fold it in with the carrot and onion.
• Chill 2 hours, then whisk the remaining mayonnaise and milk and stir it in until very creamy.

If you want a creamy mac salad with sweet pineapple and diced ham mixed in, our pineapple ham macaroni salad is a great potluck option.

Small tips and other ways to go

Grate the carrot and onion on the fine side of a box grater. Fine shreds melt into the dressing and add color and a mild sweetness. Large chunks of onion would stand out too much in a salad this simple.

Whisk each round of dressing in a separate bowl before it touches the pasta. A smooth dressing coats every elbow evenly, and you avoid streaks of plain mayo.

The plate lunch version keeps the mix-ins to carrot and onion, and we suggest making it that way first. When you want a change, try our Hawaiian macaroni salad with pineapple and macadamia nuts for a sweeter, crunchier bowl, or the shrimp macaroni salad with peas and lemon if you want seafood in the mix.

Serving it plate lunch style and keeping it creamy

The classic way is one big scoop next to two scoops of white rice and something grilled or saucy, like teriyaki chicken, kalua pork or a hamburger patty with gravy. It also sits well beside burgers, ribs or fried chicken at a backyard dinner.

Keep the salad covered in the fridge and eat it within a few days. There is nothing to reheat, since it is served cold. If it tightens up after a day or two, stir in a small splash of milk or a spoonful of mayo to bring the creaminess back.

At a picnic, do not leave the bowl out in the sun for long. Set it over ice or bring it back to the cooler between servings.

Planning a bigger spread? The sweet and tangy Amish macaroni salad , a cool creamy dill cucumber salad and our deviled egg pasta salad all travel well to the same cookout.

Questions about Hawaiian macaroni salad

Can I make it a day ahead?

Yes. Make it through the first round of dressing and chill it overnight. Shortly before serving, whisk the remaining mayonnaise and milk and stir it in. The salad will look freshly made.

Can I use low-fat milk or light mayo?

You can, though the salad will be thinner and less rich. Whole milk and regular mayonnaise give the smooth, full dressing this style is known for.

Why is there sugar in it?

The 2 tsp of light brown sugar is a small amount for a full pound of pasta. It rounds out the vinegar and mayo, and the salad does not taste sweet.

Can I use a different pasta shape?

Elbows are traditional and hold the dressing well in their curves. Small shells would also work, but cook them past al dente the same way so they turn soft.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us