Classic Hawaiian Macaroni Salad

This traditional Hawaiian Macaroni Salad recipe has a delicious creamy dressing that’s tangy, sweet, and absolutely addicting! It’s amazing for summer season cookouts or each time. Plus it tastes just like it got here from your favorite Hawaiian food Truck!

This past April my family and i had been on the island of Oahu for Spring break. at the same time as there we soaked up as a lot of the Hawaiian way of life and food as we may want to. nearly every day i'd have Hawaiian Macaroni Salad with my lunch or dinner (or heck, every now and then both) as it was so creamy, so scrumptious, and SO addicting!

conventional Macaroni Salad does now not have eggs or tough-boiled eggs in it. however, while in Hawaii I noticed on a few menus that there may be a aspect dish referred to as Potato Mac Salad that's a mash-up of potato salad and macaroni .



  • 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


  • 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



  1. 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.


  1. 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.


  1. Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
  2. 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.
  3. Cool completely to room temperature, about 30 more minutes.
  4. 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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