Hawaiian Barbeque Macaroni Salad Food

MACARONI SALAD FROM L&L HAWAIIAN BBQ

Steps:

• Bring water to a boil in a large pot or dutch oven.
• Add the dried elbow pasta and boil for 12 minutes or until cooked.
• Drain water and cool the pasta thoroughly.
• Combine all remaining ingredients and chill for at least 1 hour.
• [Notes: I always add salt to the pot of water so that the pasta is well seasoned. The onion in the macaroni salad at L & L Hawaiian BBQ is very small, more like minced. After dicing your onion, be sure and rinse it in cold running water to remove any bitterness. I never measure out the mayonnaise, just add enough until I am satisfied. The cookbook recommends using Best Foods or Hellman's mayonnaise. I often add 2-3 Tablespoons of milk right before serving to make sure that the pasta is moist enough. The original recipe adds one small can of oil based tuna (drained), but I haven't seen it added to the salad when I have ordered it. Some reviewers are commenting that the recipe is too salty and that the salt should be reduced, so please keep that in mind. I think that I just add to taste, but the 2 teaspoons is what is in the original recipe in the cookbook.].
• UPDATE May 2014: I checked with my local L&L Hawaiian BBQ and they do NOT put tuna in their macaroni salad, it is totally vegetarian.

AUTHENTIC HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
• While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
• In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
• 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 tablespoon or two.

HAWAIIAN MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper.
• Chill in the refrigerator for at least 2 hours, or up to overnight.

HAWAIIAN BARBEQUE MACARONI SALAD

Steps:

• Mix the stock cube and the spices in the hot water until dissolved.
• Boil the eggs, when they are done put the frozen cranberries in the hot water with the eggs. Keep them turned off, they will be cooked in 10 minutes, drain them and cool them off in the freezer.
• Mix everything except the eggs together in a large bowl.
• Decorate with the sliced eggs and sprinkle with more Northwood's seasoning or paprika.

HAWAIIAN MACARONI SALAD

Steps:

• Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.
• Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.
• Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.