making hawaiian macaroni salad
You’re going to need a pound of elbow macaroni, some grated onion, grated carrots, kosher salt, a wee bit of sugar, apple cider vinegar (the murky organic stuff like Bragg’s), and milk, mayonnaise, and sour cream (all full-fat, if you want my humble opinion). If you like other stuff in your macaroni salad, you can also throw that in–peas, ham, cheese, celery, bell pepper, etc.
instructions
In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente…you don’t want to over cook this). While the pasta is cooking, make sure the vinegar, onion, and carrots are measured and prepared. Set aside. Place the mayonnaise in a small mixing bowl. Add the sugar, salt, sour cream, and milk to the bowl… and whisk until smooth. Set aside. When the pasta is done cooking, drain. Do not rinse! Immediately transfer to a large food storage bowl. While still hot, drizzle with apple cider vinegar and toss. Add onions and toss, then add the carrots. Allow to cool slightly (15-20 minutes on the counter). Reserve 1/3 cup of the dressing in an airtight container. Drizzle the remaining dressing over the pasta and toss to combine. If desired, add any mix-ins. Cover and refrigerate for at least 4-5 hours. Immediately before serving, add reserved dressing. Season with freshly ground black pepper and adjust seasonings if necessary. Serve with Kalua Pork, Teriyaki chicken, or in front of the refrigerator with a fork at 2 am.
