Hawaiian Bros Macaroni Salad Recipe
This Hawaiian Bros macaroni salad recipe captures the creamy, tangy essence of a classic island side dish, perfect for pairing with grilled meats or enjoying on its own. Made with simple ingredients like elbow macaroni, grated carrots, onion, and a mayo-based dressing, it brings a taste of Hawaiian plate lunch right to your table. The vinegar adds a refreshing zing, while sugar provides subtle sweetness, making it addictive. Preparation is straightforward, involving boiling pasta, mixing veggies, and chilling for flavor absorption. It's ideal for potlucks or meal prep, serving 8-10 people easily. Fans love its nostalgic vibe and versatility for custom tweaks.
Equipment
- Large pot
- Colander
- Grater
- Large mixing bowl
- Whisk or Spoon
- Measuring cups and spoons
- Knife and cutting board
- plastic wrap or airtight container
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons apple cider vinegar
- 2 large carrots peeled and grated (about 2 cups)
- 1 small onion grated (about 1/2 cup)
- 3 cups mayonnaise preferably Best Foods or Hellmann's for authenticity
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon salt plus more for pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder for that secret spice blend hint
- Optional: 1/2 cup finely chopped celery for extra crunch
Instructions
Prepare the Pasta
- Boil the pasta in a large pot of salted water. Cook for 10-12 minutes until it’s very soft. Drain the pasta and rinse with cold water. Put the warm pasta in a large bowl and mix in the apple cider vinegar.
Grate and Add Veggies
- While the pasta cools, shred the carrots and onion. Using the small holes on a grater helps release their juices and adds flavor without big chunks.
- Mix the shredded carrots and onion into the warm pasta. Let it sit for about 10 minutes. This lets the flavors mix and softens the veggies.
Make the Creamy Dressing
- In a separate bowl, mix 2 cups of mayonnaise with the milk, sugar, salt, pepper, and garlic powder. Stir until it’s smooth. The milk helps thin the dressing so it can coat everything well, and the sugar adds a little sweetness.
- Taste it and add more sugar or salt if you like. Keep the last cup of mayo to add later. This will keep the salad creamy after it chills.
Combine Everything
- Pour the dressing over the pasta and veggies. Mix it all together. If you want, add celery for extra crunch. Cover the bowl and put it in the fridge for at least 2 hours. Leaving it overnight is even better.
Final Touches Before Serving
- Stir in the rest of the mayo to make it creamy again. Taste and add salt or pepper if needed. Let it sit for 10-15 minutes at room temperature to boost the flavor. Add a sprinkle of black pepper if you want.
Notes
When making this recipe, remember to overcook the pasta slightly for that authentic soft texture, as it helps absorb the dressing better. Always chill it well to let flavors meld, and stir in extra mayo just before serving to maintain creaminess. If you're sensitive to onion's sharpness, soak the gratings briefly in water. Keep portions of add-ins like celery minimal to preserve the classic balance.