Hawaiian Macaroni Salad
From elgourmand2 7 years agoIngredients
- • 1 pound elbow macaroni. shopping list
- • 6 Tbs. apple cider vinegar. shopping list
- • 2 cups mayonnaise. shopping list
- • 1 tsp. Dijon mustard. shopping list
- • 2 cups whole milk. shopping list
- • 1 Tbs. brown sugar. shopping list
- • 1½ tsp. salt. shopping list
- • 1 tsp. freshly ground black pepper. shopping list
- • 1 bunch scallions, sliced thin (about 5-7 scallions). shopping list
- • 1½ cups shredded carrot. shopping list
- • 1½ cups minced celery. shopping list
- • Salt & pepper, to taste. shopping list
How to make it
- 1. Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.
- 2. While macaroni is still hot, sprinkle on vinegar and add carrot and scallions; toss together until well combined. Allow to cool for about 10-15 minutes.
- 3. In a separate, smaller bowl, whisk together mayo, milk, and sugar.
- 4. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- 5. Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving (adding a little more milk if needed, no more than a Tbsp. or two).
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