Amanda has wanted some Hawaiian Macaroni Salad, so we made a batch to go with Huli Huli Grilled Chicken Wings . This version is adapted from Cook’s Country, and has a number of noticeable features. First, the macaroni in a Hawaiian-style salad is supposed to be softer than we would normally cook macaroni. Second, the dressing in put into the macaroni in stages to allow some of it to be absorbed, and some to make the salad creamy. This version is only half as big as Cook’s Country, but is still at least enough for 6 people
1 cup whole milk
1 cup mayonnaise
1-1/2 tsp. brown sugar
1 tsp. freshly ground black pepper
¼ tsp. salt plus 1-1/2 tsp. for cooking the macaroni
½ lb. elbow macaroni
¼ cup cider vinegar
3 scallions, thinly sliced
1 medium carrot, peeled and grated
1 smallish celery rib, finely chopped.
Make a dressing by mixing together in a medium bowl the milk, mayonnaise, brown sugar, and ¼ tsp. of salt.
Bring to a boil 2 quarts of water. Add the 1-1/2 tsp. of salt and then the macaroni. Cook for 15 minutes, until relatively soft. Drain the macaroni well and put it in a large bowl with the vinegar. Stir until the vinegar is absorbed by the macaroni. Allow to cool for 10 minutes. Add half of the dressing and the vegetables. Mix well and chill in the refrigerator for at least an hour. Also store the remaining half of the dressing in the refrigerator.
Right before serving, add the reserved half of the dressing into the salad and mix well.