Hawaiian Macaroni Salad
Tricks for making an ultra creamy Hawaiian Macaroni Salad, the perfect side for your plate lunch.
Servings 6 servings
Ingredients
- 2 cups whole milk
- ½ teaspoon salt
- 150 grams dry macaroni (about 1 ½ cups)
- ½ cup mayonnaise (I like Kewpie brand)
- 1 tablespoon onion (grated)
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground allspice
- 90 grams ham (diced)
- 70 grams celery (~1 rib, finely chopped)
- 45 grams carrot (~½ , shredded)
- 1 scallion (finely chopped)
Instructions
- Bring the milk and salt to a boil and add the macaroni. Cook for 15 minutes at a gentle simmer, stirring frequently to prevent burning. If you start running out of liquid before the time is up, add some more milk.
- While the macaroni is boiling prepare the dressing by whisking together the mayonnaise, grated onion, vinegar, sugar allspice and pepper.
- When the macaroni is done, stir in half the dressing and then let the salad cool completely.
- When the macaroni has cooled, stir in the remaining dressing, along with the celery, carrots, ham and scallions.
