Hawaiian Macaroni Salad

Ingredients:

• 8 oz elbow macaroni
• 1 cup mayonnaise (Best Foods or Hellmann’s recommended)
• 1/4 cup milk (plus more as needed)
• 1 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 2 tsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup grated carrots
• 1/4 cup grated onion (optional)
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Cook the Macaroni: Boil the elbow macaroni in salted water until just shy of al dente, approximately 7-8 minutes. Rinse with cold water and drain thoroughly. Allow the macaroni to cool completely.
2. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, milk, mustard, apple cider vinegar, brown sugar, salt, and black pepper.
3. Combine Ingredients: Add the cooled macaroni, grated carrots, and grated onion (if using) to the bowl. Gently toss until the macaroni is fully coated with the dressing.
4. Adjust Consistency: If the salad appears too thick, gradually add more milk, 1-2 tablespoons at a time, until the desired creamy consistency is achieved.
5. Chill: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together.
6. Final Touches: Before serving, give the salad a gentle toss and adjust the seasoning if necessary. Garnish with chopped parsley if desired.

Enjoy this creamy and nostalgic taste of the islands! This Hawaiian Macaroni Salad can be stored in the refrigerator for 4-5 days.

Feel free to reach out if you need any additional information on this classic Hawaiian macaroni salad!