L&L Hawaiian Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 Mixing spoon
Ingredients
- 1 pound elbow macaroni
- 2 tablespoon kosher salt for pasta water
- 2 cup mayonnaise full-fat
- 1/2 cup whole milk
- 1/4 cup apple cider vinegar
- 2 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup carrot finely shredded
- 1/2 cup yellow onion very finely minced
- 1/2 cup celery very finely diced optional
- 1/4 cup green onion thinly sliced optional
Instructions
- Bring a large pot of water to a rolling boil and season generously with the 2 tablespoons of kosher salt.
- Add the elbow macaroni to the boiling water and cook until very soft and slightly overdone, about 13–15 minutes.
- While the pasta cooks, whisk together mayonnaise, whole milk, apple cider vinegar, granulated sugar, 1 teaspoon kosher salt, and ground black pepper in a medium mixing bowl until smooth.
- Prepare the carrot, yellow onion, celery, and green onion by finely shredding, mincing, or dicing them on a cutting board.
- Drain the macaroni in a colander and let it sit for 5 minutes, then transfer it while still warm to a large mixing bowl.
- Pour about two-thirds of the dressing over the warm macaroni and stir well to coat all the pasta.
- Gently fold in the carrot, yellow onion, celery, and green onion until evenly distributed.
- Cover the bowl tightly and refrigerate for at least 2 hours, or until thoroughly chilled.
- Just before serving, add some or all of the remaining dressing to loosen the salad to your preferred creaminess and stir to combine.
- Taste and adjust seasoning with additional salt and pepper if needed, then serve cold.
Notes
For the most authentic L&L–style texture, slightly overcook the macaroni so it absorbs more dressing and becomes very tender rather than al dente. Letting the salad rest is crucial because the pasta soaks up moisture and flavor as it chills; keep extra dressing on hand to stir in before serving if it becomes too thick or dry. Always use full‑fat mayonnaise for richness, mince the onion very finely to avoid harsh bites, and if you prefer a sweeter or tangier flavor, tweak the sugar and vinegar in small increments, tasting as you go so you keep the signature balanced, creamy island-style taste.
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