Hawaiian Macaroni Salad Recipe 385 Food

HAWAIIAN MACARONI SALAD

Steps:

• Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
• Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
• Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!

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.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni till tender.
• Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
• Chill in refrigerator.
• When ready to serve, add more mayonnaise to keep salad from drying out.

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.

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.

HAWAIIAN MACARONI SALAD

Steps:

• Cook the macaroni according to directions on the package. Rinse in cold water.
• Shred the chicken in a bowl using a fork.
• In a large mixing bowl stir together all the ingredients until they are evenly mixed.
• Enjoy with Chicken Katsu and rice for a complete meal.

MANNA HAWAIIAN MACARONI SALAD

Steps:

• Cook noodles, then drain and rinse in cold water, and drain again.
• Add remaining ingredients, mix thoroughly.
• Chill for 1 hour.