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Lunch / Hawaiian Macaroni Salad: The Ultimate Guide to Creamy Perfection

Hawaiian Macaroni Salad: The Ultimate Guide to Creamy Perfection

July 6, 2025 by EvelynLunch

Hawaiian Macaroni Salad: Just the name conjures up images of sun-drenched beaches, luaus overflowing with delicious food, and the spirit of Aloha. But what if I told you that this creamy, dreamy salad, a staple at every Hawaiian gathering, is surprisingly easy to make at home? Forget the plane ticket; you can bring the taste of the islands to your kitchen tonight!

While not traditionally Hawaiian in origin – its roots trace back to the plantation era when various cultures converged in the islands – Hawaiian Macaroni Salad has become an integral part of Hawaiian cuisine. It’s a testament to the islands’ ability to embrace and adapt influences, creating something uniquely its own. The Japanese brought the mayonnaise, the Americans brought the macaroni, and the Hawaiians perfected the balance, creating a dish that’s both comforting and refreshing.

People adore this salad for its simplicity and satisfying texture. The tender macaroni, coated in a rich, slightly sweet, and tangy dressing, is simply irresistible. It’s the perfect side dish for grilled meats, kalua pig, or even just enjoyed on its own. Plus, it’s incredibly convenient to make ahead of time, making it ideal for potlucks, barbecues, or a quick and easy weeknight meal. So, are you ready to experience a taste of paradise? Let’s dive into this authentic Hawaiian Macaroni Salad recipe!

Hawaiian Macaroni Salad this Recipe

Ingredients:

  • 1 pound elbow macaroni
  • 1 cup mayonnaise (I prefer Hellmann’s/Best Foods)
  • 1/2 cup milk
  • 1/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon grated onion
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced carrot
  • 1/4 cup finely diced green onions (scallions), green parts only
  • Optional: 1/4 cup finely diced Spam or cooked ham

Cooking the Macaroni:

  1. First things first, let’s get that macaroni cooking! Fill a large pot with plenty of water – you want the macaroni to have room to move around freely. Add a generous pinch of salt to the water; this will help season the macaroni as it cooks.
  2. Bring the water to a rolling boil over high heat. Once boiling, add the elbow macaroni. Stir it well to prevent it from sticking together.
  3. Now, here’s the key to perfect macaroni salad: don’t overcook the macaroni! Cook it according to the package directions, but check for doneness a minute or two before the recommended time. You want the macaroni to be al dente – slightly firm to the bite. It should be cooked through but not mushy. Overcooked macaroni will result in a soggy salad, and nobody wants that!
  4. Once the macaroni is cooked to your liking, immediately drain it in a colander. Rinse it thoroughly with cold water. This stops the cooking process and removes excess starch, which also helps prevent the macaroni from sticking together. Keep rinsing until the water runs clear.
  5. After rinsing, give the macaroni a good shake to remove as much excess water as possible. You can even spread it out on a baking sheet lined with paper towels to help it dry further. This step is important because too much water will dilute the dressing and make the salad watery.

Preparing the Dressing:

  1. While the macaroni is cooling and drying, let’s whip up the dressing. In a large bowl, combine the mayonnaise, milk, white vinegar, and granulated sugar.
  2. Whisk these ingredients together until they are smooth and well combined. The milk helps to thin out the mayonnaise, while the vinegar and sugar add that signature sweet and tangy flavor that’s characteristic of Hawaiian macaroni salad.
  3. Next, add the grated onion, black pepper, and salt to the dressing. Grating the onion is important because it distributes the onion flavor evenly throughout the dressing without leaving large chunks.
  4. Taste the dressing and adjust the seasonings as needed. You might want to add a little more sugar if you prefer a sweeter salad, or a little more vinegar if you like it tangier. Remember, you can always add more, but you can’t take it away!
  5. Once you’re happy with the flavor of the dressing, set it aside.

Assembling the Salad:

  1. Now that the macaroni is cooled and the dressing is ready, it’s time to assemble the salad. Transfer the drained and cooled macaroni to the bowl with the dressing.
  2. Gently fold the macaroni into the dressing until it is evenly coated. Be careful not to overmix, as this can make the macaroni mushy.
  3. Add the finely diced celery, carrot, and green onions to the salad. If you’re using Spam or ham, add that as well.
  4. Gently fold all the ingredients together until they are evenly distributed throughout the salad.

Chilling and Serving:

  1. This is the most important step! Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the macaroni to absorb the dressing. The longer it chills, the better it tastes!
  2. Before serving, give the salad a good stir. You might find that the macaroni has absorbed some of the dressing, so you may need to add a little more mayonnaise or milk to achieve the desired consistency. I usually add a tablespoon or two of mayonnaise at this point.
  3. Taste the salad again and adjust the seasonings as needed. You might want to add a little more salt or pepper to taste.
  4. Serve the Hawaiian macaroni salad cold. It’s a perfect side dish for barbecues, potlucks, or any occasion where you want to bring a taste of the islands to your table.

Tips and Variations:

  • Mayonnaise: I highly recommend using a good quality mayonnaise like Hellmann’s/Best Foods. It makes a big difference in the overall flavor of the salad. You can also experiment with different types of mayonnaise, such as avocado mayonnaise or light mayonnaise, but keep in mind that this will affect the taste and texture of the salad.
  • Sweetness: The amount of sugar in this recipe is a matter of personal preference. Some people like their macaroni salad very sweet, while others prefer it less sweet. Start with the amount listed in the recipe and adjust to your liking. You can also use other sweeteners, such as honey or agave nectar, but keep in mind that these will also affect the flavor of the salad.
  • Vinegar: White vinegar is the traditional choice for Hawaiian macaroni salad, but you can also experiment with other types of vinegar, such as apple cider vinegar or rice vinegar. These will add a slightly different flavor to the salad.
  • Vegetables: Feel free to add other vegetables to the salad, such as diced bell peppers, cucumbers, or tomatoes. Just make sure to dice them finely so they don’t overpower the other ingredients.
  • Protein: Spam or cooked ham are the most common additions to Hawaiian macaroni salad, but you can also use other types of protein, such as shredded chicken, tuna, or even tofu.
  • Make Ahead: Hawaiian macaroni salad is a great make-ahead dish. In fact, it tastes even better after it’s been chilled for a few hours or overnight. You can make it up to 2 days in advance and store it in the refrigerator.
  • Storage: Store leftover Hawaiian macaroni salad in an airtight container in the refrigerator for up to 3 days.
  • Vegan Option: To make this salad vegan, use vegan mayonnaise and omit the Spam or ham. You can add diced tofu or other plant-based protein instead.

Troubleshooting:

  • Salad is too dry: If the salad is too dry after chilling, add a little more mayonnaise or milk to achieve the desired consistency.
  • Salad is too watery: If the salad is too watery, drain off any excess liquid and add a little more mayonnaise to thicken it up. Make sure you drained the macaroni well after cooking.
  • Salad is too bland: If the salad is too bland, add a little more salt, pepper, or sugar to taste. You can also add a splash of vinegar to brighten up the flavor.
  • Macaroni is mushy: If the macaroni is mushy, it was likely overcooked. Be sure to cook the macaroni al dente next time.

Serving Suggestions:

  • Serve as a side dish at barbecues, potlucks, or picnics.
  • Pair with grilled meats, fish, or chicken.
  • Serve as part of a Hawaiian plate lunch with kalua pig, lomi salmon, and poi.
  • Enjoy as a light lunch or snack.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

  • Calories: Approximately 300-400 per serving
  • Fat: Approximately 20-30 grams per serving
  • Carbohydrates: Approximately 30-40 grams per serving
  • Protein: Approximately 5-10 grams per serving

Enjoy your delicious Hawaiian Macaroni Salad! I hope you love it as much as I do!

Hawaiian Macaroni Salad

Conclusion:

This Hawaiian Macaroni Salad isn’t just another side dish; it’s a creamy, dreamy, taste-of-the-islands experience that will transport you straight to a luau! Seriously, if you’re looking for a recipe that’s both incredibly easy to make and guaranteed to be a crowd-pleaser, look no further. The subtle sweetness, the tender macaroni, and that signature creamy dressing – it’s a combination that’s simply irresistible. I know I’m biased, but I truly believe this is the best Hawaiian Macaroni Salad recipe you’ll find.

Why is it a must-try? Because it’s the perfect balance of comfort food and tropical flair. It’s the ideal accompaniment to grilled meats, kalua pig, or even just a simple sandwich. Plus, it’s so easy to customize!

Speaking of serving suggestions and variations, the possibilities are endless! For a more traditional approach, serve it chilled alongside some teriyaki chicken and rice. The cool, creamy salad perfectly complements the savory flavors of the chicken. Or, if you’re feeling adventurous, try adding some shredded carrots, celery, or even a sprinkle of furikake for a little extra texture and flavor.

Want to kick things up a notch? Consider adding a pinch of red pepper flakes to the dressing for a subtle hint of spice. Or, for a richer flavor, use a combination of mayonnaise and sour cream in the dressing. You could even experiment with different types of macaroni – elbow macaroni is classic, but ditalini or small shells would work beautifully too.

If you’re planning a potluck or barbecue, this Hawaiian Macaroni Salad is a guaranteed hit. It’s easy to transport, holds up well in the heat, and everyone always raves about it. I’ve brought it to countless gatherings, and it’s always the first dish to disappear.

But don’t just take my word for it – I encourage you to try this recipe for yourself! It’s so simple, even a beginner cook can master it. And once you taste that creamy, delicious goodness, you’ll be hooked.

I’m so confident that you’ll love this recipe that I’m practically begging you to give it a try. Seriously, what are you waiting for? Gather your ingredients, put on some Hawaiian music, and get ready to experience a taste of paradise.

And once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your friends and family think? Share your photos and stories in the comments below – I can’t wait to see your creations! Your feedback helps me improve the recipe and inspire other readers to try it too. So go ahead, give this Hawaiian Macaroni Salad a whirl, and let me know what you think. I promise, you won’t be disappointed! Aloha!


Hawaiian Macaroni Salad: The Ultimate Guide to Creamy Perfection

Classic Hawaiian Macaroni Salad with tender elbow macaroni in a creamy, sweet, and tangy dressing. Includes celery, carrot, and green onions. Perfect for potlucks and BBQs!

Prep Time20 minutes
Cook Time10 minutes
Total Time270 minutes
Category: Lunch
Yield: 8-10 servings
Save This Recipe

Ingredients

  • 1 pound elbow macaroni
  • 1 cup mayonnaise (Hellmann’s/Best Foods recommended)
  • 1/2 cup milk
  • 1/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon grated onion
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced carrot
  • 1/4 cup finely diced green onions (scallions), green parts only
  • Optional: 1/4 cup finely diced Spam or cooked ham

Instructions

  1. Cook the Macaroni: Fill a large pot with water and salt. Bring to a rolling boil. Add macaroni, stir, and cook al dente (slightly firm) according to package directions, checking a minute or two early.
  2. Drain macaroni in a colander and rinse thoroughly with cold water until the water runs clear. Shake off excess water and spread on a baking sheet lined with paper towels to dry.
  3. Prepare the Dressing: In a large bowl, whisk together mayonnaise, milk, white vinegar, and sugar until smooth.
  4. Add grated onion, black pepper, and salt to the dressing. Taste and adjust seasonings as needed.
  5. Assemble the Salad: Transfer cooled macaroni to the bowl with the dressing. Gently fold to coat evenly.
  6. Add diced celery, carrot, and green onions (and Spam/ham, if using). Gently fold to distribute.
  7. Chill and Serve: Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  8. Before serving, stir well. Add more mayonnaise or milk if needed to achieve desired consistency. Taste and adjust seasonings.
  9. Serve cold.

Notes

  • Mayonnaise: Use a good quality mayonnaise like Hellmann’s/Best Foods.
  • Sweetness: Adjust sugar to your preference.
  • Vinegar: White vinegar is traditional, but you can experiment with apple cider or rice vinegar.
  • Vegetables: Add other diced vegetables like bell peppers, cucumbers, or tomatoes.
  • Protein: Spam or ham are common, but you can use chicken, tuna, or tofu.
  • Make Ahead: This salad tastes better after chilling for a few hours or overnight.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Vegan Option: Use vegan mayonnaise and omit Spam/ham. Add tofu or other plant-based protein.
  • Troubleshooting:
    • Too dry: Add more mayonnaise or milk.
    • Too watery: Drain excess liquid and add more mayonnaise.
    • Too bland: Add more salt, pepper, or sugar.
    • Macaroni is mushy: Cook macaroni al dente next time.
  • Serving Suggestions: Serve as a side dish at barbecues, potlucks, or picnics. Pair with grilled meats, fish, or chicken. Serve as part of a Hawaiian plate lunch. Enjoy as a light lunch or snack.

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