Hawaiian Macaroni Salad

 

hawaiian-mac-salad-main

Integrity is doing the right thing, even when no one is watching. — C.S. Lewis

Here is a yummy little recipe adapted from Cooks Country.  This recipe serves 8-10 people.

What you will need:

  • 2 cups of whole milk
  • 2 cups of mayonnaise
  • 1 tablespoon of brown sugar
  • 16 oz package elbow macaroni
  • 1/2 cup cider vinegar
  • 4 scallions, sliced thin
  • 1 large carrot, grated
  • 1 celery rib, chopped fine
  • Salt and pepper

Directions:

Whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt, 2 teaspoons pepper.  Refrigerate.

Bring 4 quarts of water to a boil in a large pot.  Add pasta and a tablespoon of salt to the water and cook until pasta is soft, about 15 minutes.  Drain pasta and return it to the pot.

Add the vinegar to the pasta and toss it until it is all absorbed.  Transfer pasta to a bowl and cool it for 10 minutes.  This is important because cooling it keeps the vinegar from curdling the dressing.

Stir in the dressing until pasta is well coated.  Cool.

Now add your scallions, carrot, celery and the remaining milk and mayonnaise.  Stir into pasta until well combined.  Season with salt and pepper to taste.  Refrigerate pasta, covered, for at least an hour before serving and up to two days at most.  Serve and enjoy!

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