This Hawaiian-style macaroni salad is ultra-creamy, gently sweet, and really one of the best macaroni salads you can make. It’s a perfect side for parties, potlucks, or a family meal.
I discovered a recipe that really stands out. The texture and flavor come from a few simple but specific steps and ingredients. Follow them and you’ll get a creamy mac salad that doesn’t become soggy and keeps its dressing—true to the Hawaiian-style versions served alongside kalua pork and sticky rice.
The secret isn’t only using full-fat mayonnaise and milk; it’s also about cooking the pasta longer than usual. The noodles are cooked until very soft so they absorb the maximum amount of liquid before the dressing is added. That keeps the finished salad creamy rather than dry or gummy.
Another key step is tossing the hot, drained pasta with apple cider vinegar while it’s still warm. This quick toss gives the salad a bright, tangy note that balances the richness. It’s a small step but makes a noticeable difference in flavor.
The salad includes just a few crisp vegetables for texture and color: shredded carrot, finely diced celery, and sliced green onions. If you prefer, you can omit the scallions, but they add a pleasant mild onion flavor. This version keeps its creaminess well in the fridge—leftovers stay rich and delicious.
The BEST Macaroni Salad
Ingredients
- 1 lb elbow macaroni noodles
- ½ cup apple cider vinegar
- 2 cups 2% or whole milk, divided (do NOT use 1% or skim)
- 2 cups full fat mayonnaise, divided (do NOT use light or fat free)
- 2 Tbsp brown sugar
- 3 or 4 green onions, sliced
- 1 carrot, shredded
- 1 celery stalk, finely diced
- ½ to 1 tsp salt
- 1 ½ to 2 tsp pepper
Instructions
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Bring 4 to 6 quarts of water to a boil. Add 1 tsp of salt and the macaroni; cook until very soft, about 15 minutes. Drain and return the pasta to the pot; add the apple cider vinegar and toss until absorbed. Let sit and cool for 10 minutes.
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While the pasta cools slightly, whisk together 1½ cups of the milk, 1 cup of the mayonnaise, the brown sugar, and a portion of the salt and pepper. Start with less seasoning and adjust later after the macaroni and vegetables are combined.
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Fold this dressing into the warm noodles and allow the mixture to cool completely—placing it in the refrigerator speeds this up.
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Add the remaining ½ cup milk and 1 cup mayonnaise, then stir in the scallions, shredded carrot, and diced celery. Taste and adjust salt and pepper as needed. Chill the salad for at least one hour before serving to let flavors meld.
Notes
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Recipe lightly altered from I Believe I Can Fry
