Hawaiian Style 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.

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:

• 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!

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 STYLE LOADED TUNA MACARONI SALAD

Steps:

• Prepare the pasta according to the package directions, making sure to salt the water. Drain and add to a large mixing bowl. Mix in the apple cider vinegar - use 1 T. for a subtle flavor and 2 T. if you like it tangy.
• At the same time as the pasta is boiling, boil 5 eggs. When the eggs are done, peel and coarsely chop. Set aside.
• While the pasta and eggs are cooking, prepare the other ingredients. Open and drain the tuna. Use a fork to shred the tuna meat. Set aside.
• Use a food processor or grater to shred the carrot and chop the celery. Set aside. Grate onion to get 2-3 tablespoons (see notes). Add all of these ingredients to the pasta with the tuna and parsley. Mixture thoroughly. Set aside.
• For the mayonnaise mixture, mix together the milk and mayonnaise. Add this into the salad and mix together. If you feel the mix is too dry, add more mayonnaise and milk till you get the consistency you like. (see notes)
• Taste the mix. Add salt and pepper to taste. (see notes)
• Refrigerate for a minimum of 3 hours or until ready to serve. Salad is best topped with soy sauce to each person's liking. (see notes)

L&L HAWAIIAN BARBECUE MACARONI SALAD RECIPE

Steps:

• Prepare pasta according to package directions. Drain and rinse under cold water. Drain again. Set aside to cool completely.
• In a mixing bowl, combine mayonnaise, onion, carrot and white pepper. Mix well.
• Taste. Add salt, to taste.
• Fold in cooled macaroni. Stir to combine.
• Place in a tightly sealed container, in the refrigerator, for at least 2 hours to chill.
• Remove from refrigerator and stir to refresh. Serve cold.

HAWAIIAN MACARONI SALAD (MAC SALAD)

Steps:

• In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
• In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.

HAWAIIAN MACARONI SALAD (L&L BBQ COPYCAT)

Steps:

• Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
• Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni as directed on the packaging. Drain and pour into a mixing bowl.
• Pour the vinegar over the macaroni and stir to combine. Add the carrot, green onion, salt and pepper and stir.
• In a separate bowl mix together the mayo, milk and sugar.
• Fold the mayo mixture into the macaroni. Allow to cool before covering and storing in the fridge to chill completely.
• Store in an airtight container in the fridge for up to 5 days.

HAWAIIAN MACARONI SALAD

Steps:

• While the cooked, drained macaroni is still hot, add the cooked macaroni, grated carrots, grated onion, apple cider vinegar, kosher salt and pepper to a large mixing bowl. Gently stir to completely incorporate the salad. Cover the mixing bowl and let the mixture sit for 10 to 15 minutes.
• Using a small mixing bowl, whisk together the mayonnaise, milk and sugar until smooth.
• Gently fold the dressing into the macaroni salad. Cover and chill in the refrigerator for 2 hours to overnight. Before serving, gently stir the macaroni salad.

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.