I hadn't planned on doing a post for the Hawaiian Mac Salad that I made on Sunday, but after I posted about the Kalua pig, I got about a dozen emails requesting the recipe for the macaroni salad I made to go with it.
Note, for those who haven't had it before- Hawaiian Mac Salad is not your normal macaroni salad from the deli counter. It's tangier and sweeter, the mayo is thinned out by milk and its only extra ingredients are grated carrot, sliced scallions and small bits of celery. Also, you have to use real mayo to make this, not the lowfat stuff or Miracle Whip (gack!).
The recipe I use is from Cook's Country Magazine, from a printing that I clipped from a Bay Area paper a few years ago. It most closely replicates the Hawaiian macaroni salads I ate while on vacation in Hawaii.
Give it a go...Hawaiian Mac Salad is the perfect accompaniment for a plate lunch of Kalua pig, Huli Huli chicken or your favorite BBQ dish.
Hawaiian Mac Salad (from Cook's Country Magazine)
2 cups whole milk, divided
2 cups mayonnaise, divided (I like to use Best Foods Real Mayonnaise)
1 tablespoon brown sugar
1 tablespoon plus 1/2 teaspoon salt, divided
2 teaspoons black pepper
1 pound macaroni elbows
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
1. To make dressing, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper (or pepper to taste). Set aside.
3. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta, then stir in dressing until well-coated. Cool completely. (Don't worry, the macaroni will absorb the dressing)
4. To assemble salad, add scallions, carrot, celery, remaining milk and remaining mayonnaise to pasta mixture and stir to combine. Season to taste. Refrigerate covered for at least 1 hour and up to 2 days. Serves 8 people.