The BEST Macaroni Salad
This Hawaiian-style macaroni salad is super creamy, lightly sweet, and truly the BEST macaroni salad out there! The perfect side dish for any party or potluck!
Yields 16 servings
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
- 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 to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.
- Meanwhile, whisk together 1½ cups of the milk, 1 cup of the mayonnaise, the brown sugar, and the salt and pepper. (Start with less salt and pepper, and add more to taste after you have added it to the macaroni.)
- Fold the dressing into the macaroni noodles and allow it to cool completely. (I put it in the fridge for a little while.)
- Add the remaining ½ cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then check the seasoning, and adjust the salt & pepper. Chill for at least one hour before serving.