Description
A creamy, tangy macaroni salad inspired by Hawaiian BBQ flavors, perfect as a side dish for any meal.
Ingredients
Scale
- 2 Cups Elbow macaroni
- 1 Cup Mayonnaise
- ¼ Cup Whole milk
- 1 Tablespoon Brown sugar
- 2 Tablespoons Apple cider vinegar
- ½ Teaspoon Dijon mustard
- ½ Teaspoon Salt
- ¼ Teaspoon Black pepper
- ¼ Cup Grated carrot
- ¼ Cup Finely diced yellow onion
- ¼ Cup Finely diced celery
- 2 Tablespoons Finely chopped green onions
Instructions
- Cook the macaroni: In a large pot, bring salted water to a boil, then add the elbow macaroni. Cook according to package instructions until al dente. Drain the macaroni and let it cool to room temperature.
- Prepare the dressing: In a mixing bowl, combine the mayonnaise, whole milk, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk until the dressing is smooth and well blended.
- Combine ingredients: In a large bowl, mix the cooled macaroni, grated carrot, diced yellow onion, diced celery, and chopped green onions.
- Add dressing: Pour the prepared dressing over the macaroni mixture and gently toss until everything is evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, allowing flavors to meld and the salad to chill.
- Serve: After chilling, give the macaroni salad a final toss. Garnish with additional chopped green onions if desired, and serve alongside your favorite protein.
Notes
Make it ahead for more intense flavor mingling. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg