Description
A creamy, dreamy Hawaiian-style macaroni salad that captures true island flavor. This authentic version is rich, slightly sweet, tangy, and irresistibly smooth. It’s the famous “mac salad” served with Hawaiian plate lunches — and now you can make it perfectly at home.
Introduction
If you’ve ever visited Hawaii, you know exactly how unforgettable their mac salad is. It’s not your average picnic side — it’s ultra-creamy, perfectly seasoned, and surprisingly simple. Hawaiian food trucks and plate lunch spots make it fresh daily, balancing richness with gentle tang and sweetness. This recipe brings that authentic experience straight to your kitchen.
Why You’ll Love This Recipe
- True food-truck style authenticity
- Incredibly creamy texture
- Perfect balance of sweet, tangy, and savory
- Uses simple ingredients
- Makes an excellent potluck or barbecue side
- Even better the next day
Ingredients
For the Dressing
- 2 cups half and half
- 2 cups mayonnaise
- 1/4 cup yellow onion, finely grated
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Salad
- 1 lb dried elbow macaroni
- 1/4 cup apple cider vinegar
- 2 carrots, finely grated
- 1/4 cup celery, finely diced
Instructions
1. Make the Dressing
In a medium bowl, whisk together the half and half, mayonnaise, grated onion, sugar, salt, and pepper. Chill the mixture until the salad is ready for it.
2. Cook the Macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook it 5 minutes longer than the package instructions — this intentional overcooking helps the pasta absorb the dressing and become extra creamy.
Drain and return the macaroni to the pot.
3. Add the Vinegar
While the pasta is still hot, pour in the apple cider vinegar and stir until fully absorbed. Cover the pot and let it rest for 20 minutes to cool slightly.
4. Start Adding Dressing
Add half of the prepared dressing to the warm pasta. Stir well. Cover again and let cool 20 minutes more.
5. Finish the Salad
Add the remaining dressing along with the grated carrots and diced celery. Mix until fully combined. Taste and adjust seasoning as needed.
6. Chill and Serve
Cover and chill the salad for at least 2 hours before serving. This step is essential for proper flavor and texture. Serve cold and enjoy!
Variations
- Sweeter version: Add an extra teaspoon of sugar.
- More tang: Add an extra tablespoon of apple cider vinegar.
- Extra creamy: Add ½ cup more mayonnaise before chilling.
- Dish with pineapple: Add crushed, well-drained pineapple for a tropical twist.
Tips for Best Results
- Don’t skip the overcooking — it’s essential for authentic texture.
- Chill the dressing before mixing to help the macaroni cool evenly.
- Letting the pasta rest between steps helps absorption.
- Make the salad early — it tastes better after chilling.
Storage Tips
Store in an airtight container in the refrigerator for 3–4 days. Stir before serving to refresh the creaminess.
Serving Suggestions
Perfect alongside:
- Hawaiian BBQ chicken
- Kalua pork
- Teriyaki beef
- Grilled meats or fish
- Summer potlucks and family gatherings
FAQs
Q: Can I use whole milk instead of half and half?
Yes, but it will be slightly less creamy. A mix of milk and cream also works.
Q: Why overcook the pasta?
That’s how Hawaiian food trucks get the signature soft, creamy texture — the pasta absorbs the dressing better.
Q: Can I make this ahead?
Yes! It’s best made the night before.
Conclusion
This Food Truck Hawaiian Mac Salad brings real island comfort to your table. Creamy, flavorful, and incredibly easy to make, it’s guaranteed to become a go-to side dish for parties, potlucks, and weeknight dinners.