Name: Food Truck Hawaiian Macaroni Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h
Cuisine: Hawaiian
Ingredients: 2 cups half-and-half; 2 cups mayonnaise (preferably Duke’s); 1½ 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 ¼-inch pieces; 1 cup grated carrots

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Introduction

This Food Truck Hawaiian Macaroni Salad is a creamy, tangy side dish that’s perfect for summer gatherings or as a comforting complement to your favorite meals. Its soft, plump macaroni soaks up a flavorful dressing made with mayonnaise, half-and-half, and a touch of apple cider vinegar for a unique twist.

A clear glass bowl filled with a creamy macaroni salad, showing about one thick layer of elbow macaroni pasta mixed with small pieces of shredded carrot and green celery. The dish has a light, creamy dressing coating the pasta, giving it a pale, slightly yellow and off-white color with visible bits of orange and green. The bowl sits on a white marbled surface with a textured light blue cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups half-and-half
2 cups mayonnaise (preferably Duke’s)
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 ¼-inch pieces)
1 cup grated carrots

Instructions

Step 1: In a medium bowl, whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, salt, and pepper until smooth. Refrigerate the dressing until needed.
Step 2: Cook the elbow macaroni according to the package instructions, adding 5 extra minutes to the cooking time so the pasta becomes very soft and plump.
Step 3: Drain the cooked macaroni in a colander, then return it to the pot. Stir in the apple cider vinegar and mix until the pasta absorbs it. Cover the pot with a lid and let it cool at room temperature for 20 minutes.
Step 4: Add half of the dressing to the macaroni and stir well to combine. Cover and let it chill at room temperature for another 20 minutes.
Step 5: Add the remaining dressing, green onions, celery, and grated carrots to the pot. Stir to combine and adjust seasoning with salt and pepper if needed.
Step 6: Let the salad cool completely to room temperature, about 30 minutes. Then transfer it to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.

Tips & Variations

Use Duke’s mayonnaise for an authentic flavor, but any creamy mayonnaise will work well.
For added crunch, sprinkle some toasted macadamia nuts on top before serving.
Mix in a few chopped hard-boiled eggs for extra protein and texture.
If you prefer a lighter version, substitute half-and-half with whole milk or Greek yogurt.
Make sure to overcook the macaroni slightly to allow it to absorb more dressing and stay moist.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a splash of half-and-half or mayonnaise if it seems dry. It’s best served cold or at room temperature. Avoid freezing as the texture will suffer.

How to Serve

The image shows a close-up view of a bowl filled with creamy macaroni salad. The salad has two main visible layers: the pale yellow, curved macaroni pasta pieces, and the creamy white dressing that coats each piece thickly, mixed with small bits of light orange shredded carrots and tiny green specks of celery. A silver fork is partly dipped into the salad on the right side, with some macaroni and carrot bits on it. The bowl is white with a blue patterned outer surface, placed on a white marbled surface with a blue-and-white cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, this salad actually tastes better after resting in the refrigerator for a few hours to allow the flavors to meld. Prepare it up to a day in advance and keep it chilled.

What can I use if I don’t have apple cider vinegar?

You can substitute apple cider vinegar with white vinegar or lemon juice, though apple cider vinegar adds a milder, slightly fruity tang that complements the salad best.