Hawaiian Mac Salad

Hawaiian Mac Salad

4.4(477)

Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they’re pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you’ll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!

Cook Time
10 minutes
Total Time
30 minutes
Yield
4 servings

Ingredients

  • ½ lb elbow macaroni (225 g), cooked according to package instructions until past al dente
  • 3 tablespoons apple cider vinegar
  • 1 ½ teaspoons kosher salt, divided
  • ½ cup whole milk (120 mL), plus more as needed
  • 3 tablespoons sugar
  • 1 cup mayonnaise (240 g), divided
  • ¼ cup white onion (35 g), grated
  • 1 cup carrot (110 g), grated
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 2 scallions, thinly sliced, for garnish

Nutrition Info

  • Calories 671
  • Fat 45g
  • Carbs 55g
  • Fiber 3g
  • Sugar 12g
  • Protein 9g

How to Make It

1. Step
Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
2. Step
In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
3. Step
Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
4. Step
To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
5. Step
Garnish with the scallions before serving.
6. Step
Enjoy!

Tags

VegetarianUnder 1 HourUnder 45 MinutesUnder 30 MinutesSummerDinnerCheese GraterTongsSpatulaCutting BoardSidesColanderEasyComfort FoodMixing BowlBBQDry Measuring CupsStove TopMeasuring SpoonsLiquid Measuring CupChef's Knife

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