I’m from Hawaii, this is a good recipe. Very authentic. The main thing is to really cook the macaroni til it is soft. Any mayo will do, my family don’t use as much vinegar, we use only 1-2 tablespoons. People who want to leave out sugar or add spam etc. don’t realize that this Mac salad is not a stand alone dish and in Hawaii we eat it with salty food like shoyu chicken, teriyaki beef, kalua pork etc. So the creaminess is great.
been making macaroni for years. tuna or seafood chunks, salt, pepper, mayo, celery, eggs if you like them, peppers, red onion, shake of Frank's hot sauce, sprinkle of paprika on top..enjoy!
I wasn't actually impressed with this recipe at first, but after letting it sit in the fridge for a day I changed my mind. This is the best macaroni salad I've ever had. It might not be authentic, but I like to add crumbled bacon and/or finely diced cucumber that's been salted then drained.
Made this for the 4th of July and only JUST finished it bc we made 2 lbs of pasta worth. The flavors evolved from day to day and the onion, interestingly, got pungent within a couple of days but then mellowed out big time. The taste of it today, exactly 1 week later, was perfection, and the pasta never got soggy.
I'm from Hawaii, and the Aunties here take pride in their macaroni salads, and they are delicious! love this recipe, the apple cider vinegar off sets the mayo and milk dressing, perfect balance. And the veggies for some crunch.
I've made this 2x now and everyone says it's the "Best" they ever had! I add chopped red bell peppers only because I love them! This will forever be my go to recipe! DELISH!!!!!
Born & raised in Hawaii, have never seen vinegar or milk incorporated in mac salad. Yes, it’s Best Foods or nothing. Salt & pepper to taste. Then you add things to your personal taste or presentation. For color and taste, options include: raw shredded carrots, a bit of blanched peas, green onions or thinly sliced Japanese cucumber. Protein options: well drained canned tuna, shredded imitation crab or drained/picked through canned crabmeat. Other things added in: tiny cubes of boiled potatoes and boiled eggs.
Nice variation on Hawaiian Mac Salad.......born n raised in Hawaii, Mac Salad is like a family staple, especially at family gatherings and celebrations...... Our basic recipe was the boiled macaroni, “Best Food Mayonnaise “ (Label found west of the Rockies), diced boiled eggs, diced round onions, grated carrots, diced celery, salt and pepper. Added options were potatoes(boiled/cooled lightly sprinkled w/ vinegar) can tuna, diced Hormel Span, black olives, imitation crab, crab, and Japanese fish cake.....each family took pride in making their own version....milk and vinegar was never incorporated in our recipe. Aloha:)
I love that idea! That's exactly what I was thinking. I was so moved by this video and how delicious this sounded that I was literally making my grocery list to go out tonight, so I can make it tonight, and add the extra dressing tomorrow for a gathering tomorrow. I went and watched again and I was thinking the same thing...the pineapple in small little bites would be delicious! I think it will be delicious and I believe everyone will love it!
I made this recipe yesterday, and it was wonderful. I did add a 2nd TBS of brown sugar, and 1 tsp of white pepper and no black pepper. I know the drsg looks thin but it really thickens up as it sits and gets colder. And I didn't need the last cup of drsg.
I've made this twice, the first time EXACTLY by the directions. We ended up with enough tasteless bland macaroni salad to feed an army. Served it with BBQ pork. Those who did comment on the taste said it tasted like vinegar. The second time I made it, I cut the recipe in half, put about 1/2 Tablespoon vinegar and 1/4 more brown sugar and crushed pineapple and everyone loved it.
I made the same mistake of using the recipe amount of apple cider vinegar and that is pretty much all I taste 😭 is there any other way to fix it besides adding more sugar?
@@JennyStone I use regular vingar, but half the amount after I drain the macaroni in the recipe and I use 1/4th to 1/2 cup kraft mayo instead of sugar. I don't add milk. I usually add chopped boiled eggs and sometimes diced boiled russet poptato and mash half of it when I mix it up.
I like my macaroni soft, too! I use a similar method when I make macaroni & cheese - I let the mixture sit in the fridge overnight with extra milk, then bake it the next day with bread crumb topping - it comes out really creamy & delicious!
My family is from Hawaii and we used to have this all the time. Difference was raw grated onion instead of scallions, chopped pimento instead of carrot, and two cans of baby shrimp and paprika to flavor. Let it sit in the fridge overnight before serving. Never any leftovers.
I live on O'ahu. this recipe is legit. sadly though, too many 'plate lunch' and/or food truck places are not taking the time to make good Mac salad nowadays. if there is good Mac salad, it can really elevate a meal. other recipes might add: cubed potato, peas, cooked spaghetti (cut into 1 or 2 inches), and canned tuna (seasoned with vinegar & sugar)... so many varieties!
I really like the Hawaiian mac salad made at a local Hawaiian BBQ restaurant near my home in Los Angeles. I can taste tuna but you cannot see any tuna nor detect any texture in the salad dressing. It’s magic to me! Do you know how the tuna version is made?
@@tinakloepfer1581 I also like Mac salads that have tuna! . I tend to find this mostly at Japanese 'okazuya' type places. there is a good one in the Windward Mall in Kaneohe, Hawai'i. as for recipes, I just typed 'Hawaiian Mac Salad with tuna' on google, and several interesting ones came up, so have fun!
@@barbaraviera9080 No...don't add pineapple. The vinegar balances out the sweetness of the mayonnaise and milk. My mother always added a bit of sugar and grated sweet onions rather than chopped onions
I was in Sacramento for a while and my daughter in law love Hawaiian food, I tried this salad while I was there and I love it, thanks for sharing how to make it
I really thought that dressing was going to be too goopy but it looks like it’s not. I like the veggies that were added. They make the salad more interesting than the usual macaroni salad.
I am still open to having OG Hawaiian macaroni salad. Pero, I don't like mayo, if I do use it, I make a small batch at home, VERY SMALL. 2 cups of mayo sent me shivers. So I substituted it with Fage Greek yogurt, and added mustard power and grinded black pepper seeds and mustard seeds. I was worried I'd have some weird macaroni soup, but the next morning the salad was thick, creamy, with a hint of spice, and the reserved dressing is perfect 👌 to spoon over each serving. While my version is not Hawaii mac salad, I'm pleased.
Here in Texas we have been making Macaroni salad cooked done for some time. I have never had it another way. Celery and carrots are not strangers either. No onions except the green ones? Red onion goes great in this as well.
There’s a restaurant that I like to eat at that does Hawaiian barbecue and their macaroni salad is one of the sides. I’ve never known specifically what it was and now I do. Thank you for showing us how to make this.
When I was about 10 years old my dad got stationed in Hawaii on the island of Oahu after seven long days on a military ship the first place my dad wanted to go was to the nearest bar and as we walked in we were offered poo poo they may have spelled it differently it was a macaroni salad but it had tuna mayonnaise celery... I can't really remember the other things but I still make it today I just put tuna, celery, onion, mayo, hard boiled egg, seasonings oh and peas...Soooooo Gooood
my mom is not hawaiian and never been but she’s been making macaroni salad with the exact same ingredients to a tee for years. I think it’s ok, not a huge fan of it, just not my thing, but she will make a GIANT bowl of it and her and my whole family would eat it for days lol
As someone who grew up in Hawaii, this is honestly the first youtube video I've seen that gets all the elements right! The only issue I have is the type of macaroni she uses, in Hawaii we use just the plain small elbow macaroni, not that curly ridged pasta. Edit: Yes to Best Food's (Hellmann's, east of the rockies)
we in California do things very similar to Hawaii but where we deviate is we tend to add a couple more vegitables. We add olives, and sometimes sweet peppers.
@saigonbond Hellmann's/Best Foods (same product with a different label depending on which side of the Rockies you live on) used to be their top pick, but they demoted it to second place in a recent testing, with Blue Plate Real Mayonnaise taking the top spot. But Blue Plate is not sold nationwide, so if you don't live in the South you may have to buy it mail-order...or just stick to Best Foods/Hellmann's.
@@seikibrian8641 To be honest, I just use the Walmart Great Value Mayonnaise most of the time, can't really tell the difference. Never miracle whip, or Kraft mayo though
@@bizzyb0t I agree; in most applications any good mayonnaise will work, and they aren't all that different from each other. I've tasted only a few truly awful mayos in my life, and they were all "lite," "low fat," "organic," or some other variation from normal.
@saigonbond With more than 1.4 million people living in Hawaii, I'm sure there are more than a few who use some other brand of mayo, or just make their own.
The macaroni does have to be overcooked or it doesn't come out right. The milk makes the dressing creamy and not stiff. Tuna or crab is often added to this salad as well. Sometimes a tablespoon of mustard as well. I don't like the harshness of the cider vinegar so I use a tablespoon of pickled relish instead. I know this was a large recipe, but that was too much vinegar for a pound of macaroni. Pineapple juice can be a substitute for cider vinegar instead. Frozen peas are added for color as well as sweetness and boiled eggs. I usually like a potato mac salad not just macaroni. I marinade a couple of tablespoons of dried shrimp (chopped) with 1/4 cup of a grated onion, 2-3 Tablespoons of Japanese vinegar, 1 tsp mirin, salt, MSG,1 tablespoon of sugar, and liquid from canned crab if I am using crab for the salad. The marinade will be mixed in with the warm potatoes while it is cooling. Potatoes are bland so flavor has to be added in while it is warm. You have to use Best Foods Mayonnaise. It matters.
Wish I would have noticed your recommendation about the Apple Cider Vinegar before making this today 😭 it's currently in the fridge and I hope somehow the strong vinegar taste dies down a bit after it's cold. 🤞🏻
America's Test Kitchen Thank you for adding diversity to your Cook's Country staff. And such a diversity of American cooking is very welcome. Excellent!
@@Layput And how is my comment political. I was just commenting on the diversity of people on the show, it has changed over the years. Don't comment because you're going to get political. Sheesh!
I am rather perplexed, but in a good way! This is my grandma's recipe, which she handed down to my mom, and now it's mine. We've never been to Hawaii, nor have any of us known anyone from Hawaii! What the heck...?
Looks great. For my personal taste though, I would sub out the celery for small diced red or green pepper. I prefer the flavor and color of the pepper, and it allows you to retain the crunch.
I went to college in Hawaii. Mac salad combined with their white rice was my favorite (and cheap) food. Both made separately then mixed on your plate. Still in my top 10 all time favorites along with sashimi!
My mom was from hawaii, it's weird she never cooked anything from there. She moved from there when she was in her 20's. It's nice to see some local recipes though.
I agree, I got favorite restaurant that has best macaroni salad. I’ve never thought to make it and have it at home til today, it would b awesome if I can make it & make it taste like the restaurant 🌞
In Hawaii its called Local Boy mac salad. Grated carrots squeezed to remove excess juice, canned yellowfin tuna (canned Wahoo is dabest and most authentic) squeezed to remove liquid and no celery.
Living here in beautiful HAWAII all my life I’ve always enjoyed this very local style of Chilled Hawaiian Style Macaroni Salad - BUT my family has created a recipe that unquestionably “elevates” this very delicious side dish to a “must have” at all our family’s get together. To achieve this phenomenal creation all you do is incorporate and combine a tasty EGG SALAD with the already incredible Chilled Hawaiian Style Macaroni Salad. Enjoy - with ALOHA all the way from Hawaii !
@stephenwong6838 - What do you use for egg salad? There’s many variations of it, and how much do you incorporate? 1/2 C., 1 C, 1-1/2 C….? I’d love to try your suggestion! I just need guidance on the style of egg salad you prefer, and the quantity recommended to add to the above recipe. 😊
@@sisterspooky Needn't be egg SALAD. Merely add a.lot of chopped hard cooked eggs 😀. If this makes existing salad too dry just increase the mayo and perhaps a bit of sweet green relish😊.
I did. And almost didn't watch the video when it was suggested. Don't want pineapple in my macaroni salad. But this looks delicious! Going to have to make it. :)
This recipe took me back to 1970’s in Maui. I remember getting a plate lunch at Azeka store in Kihei with ribs and a scoop of macaroni exactly salad like this, only difference was the green onions were added as a garnish. There was an old lady that worked the counter that used to call me "Portagee Boy”, and she always gave me big potions because I had dimples. After a day in the ocean, plate lunch and can of coke with a cup of ice was heaven. Strange how food memories cab transport uou back 50 years.
Everyone in the comments complaining about the vinegar. Once it's absorbed into the pasta, and the dressing is added, the vinegar becomes a very much welcomed background note that ties in tot he light sweetness added by the brown sugar, and enhances the flavor of the vegetables. If you have a hard time letting it sit for a whole day, and then adding the reserve dressing, and enjoying an amazing recipe, then that's your fault fool!
Very good. There are a lot of variations of this recipe and it can be made into a meal by itself adding eggs, meat, or seafood Minced onion is more common, but I like the color and the milder flavor of the green onion. Other ingredients would be red potatoes or white salad potato, peas for color and sweetness, olives, celery for crunch. Instead of vinegar, you could use pickle relish, or pineapple juice, and add a little bit of mustard. For the mayo, sometimes I use half mayo and half sour cream and a little bit of ranch dressing mix. And of course, you have to use the right Mayo, Best Foods. All these variations are good and make each person's salad unique. However, you can go overboard easily with the ingredients so it is better to keep it simple and only choose a few. The main thing is to salt the pasta water, and cook it till it is fat. This is the time to use the cheapest pasta. Most plate lunch mac salad is very simple, elbow macaroni, mayo thinned out with milk to make it creamy, a little bit of sugar or pickle juice for tang, and a tablespoon of sugar to balance the tang of the vinegar with sweetness, sometimes carrot for color and seasoned with salt and pepper Only in Hawaii would mac salad be considered a vegetable.
I made this Macaroni pasta salad and it was suuuuuper delicious...I'm thinking about making it again but for Thanksgiving 2020....😋😋😋 Thanks for this wonderful recipe.
I make mine this way minus the brown sugar and vinegar. Sounds really good. I was expecting to see pineapple to it since it said Hawaiian Macaroni Salad. I love to add drained canned tuna in mine and it makes a meal in it's self.
@@cboy5oc Same here. You could add the tidbits, making sure they are well drained, and you can also add spam. Not the traditional mac salad, but I've done it and it works!
@@Layput Who said I was offended by it? I simply stated the fact that after a month of no one commenting, you came in with an unsolicited opinion. That's a FACT.
Just finished making this mac salad for maybe the 6th time? Mostly, I make it just like this as a side but sometimes I'll add hard cooked eggs. Diced walla walla sweet onions are good, too, if you have no scallions or just like onions. Do not be afraid of adding all of the apple cider vinegar and the brown sugar - once it sets and cools down you will be glad you did.
@@Versace71 No, most chefs will tell you that the most common element missing when home cooks-cook- is acid. An acidic component in your dishes will round them out, make them vibrant, and far more tasty. Vinegar cuts the fat and sugars.
@@violetviolet888 Since I've learned about the acid component my cooking tastes much better. Also, for older taste buds, a tiny smidge of cayenne adds for improved flavor.
I have made this a few times and it’s the best Mac salad I have ever had. I am making it for 4th of July this year again as it was a hit with family members previously at gatherings.
It isn’t a macaroni salad that I would like because I didn’t grow up eating it made this way. If I had, l’m sure I would love the ease and simplicity of this recipe. I’m from New England, and we tend to favor less sweet, crisper macaroni salads with more crunchy vegetables, hard cooked eggs, stone ground mustard, celery seeds, and no sugar. But it’s all good; eat what you like and that connects you to the past and good memories. My mom made the best macaroni salad, and when I make her recipe, it reminds me of her.
There are so many different recipes for this dish . I used half Miracle Whip and half Hellman's + my left over veges in the refrig. This is a delicious salad!!
I made this salad yesterday and I couldn’t stop eating it! I cut the recipe in HALF, just in case I didn’t like it, I wouldn’t be wasting a lot of food. I started eating it in tablespoon portions after an hour, and I can say for a fact, the FLAVOR DEVELOPS over time. ALSO, this has a distinct deli pasta salad taste BECAUSE of the apple cider vinegar. Cut back just a little on the vinegar the 1st time if you aren’t used to THAT FLAVOR. I didn’t have carrots, so I substituted mini sweet peppers for color and flavor. I also added SLIVERED ALMONDS for added crunch- PERFECT flavor for this salad! My edit in this review is to say that I did NOT need the reserved dressing for my pasta- what I originally applied was plenty. However I used small shell pasta and not the elbow noodles in the recipe, so my pasta didn’t need as much dressing because it wasn’t capable of SOAKING IT Up. I’ll use the reserved dressing for the NEXT batch- tomorrow!
Only Dukes mayo for Southerners like me. A macaroni salad that I make is with elbow macaroni, grated carrot, frozen green sweet peas added to the hot pasta to thaw, bacon bits or ham pieces and bacon ranch dressing.
I was born and raised (Honolulu boy), and moved to the Mainland @ 35. I guess things have changed - it's been a long time, but growing up, I didn't know anyone that used milk in their mac salad.
I dice up some pineapple and mix it with some red Onions to garnish and some times some fresh bacon bits depends on my mood for it yummy or give it a try with a different pasta I like the litte shells my self
Absolutely! Most versions I've had on island have potato in addition to the other veggies. Not sure why this doesn't...it adds something special to the mac.
I have always had veggies in my Mac salad and dressed with a mayo based dressing and I look forward to trying this one, but I know I’ll love it! I don’t care for the ones dressed with Italian dressing.
I made this - this afternoon, and am taking it for the supper Im to make it tonight as a side dish...tried it on her son, and he ate it no problem, said it was good...I made it with Miracle Whip only because my mother in law doesn't like real mayo only likes Miracle Whip, so to have a good comment, I made it with the Miracle Whip...am waiting an hour, then putting in the reserve, and putting it in a container to take with us....mother in law is 89 this year.
some comments stated they left out celery--perhaps a tablespoon of dill pickle relish would be nice substitute for sugar, acv and celery--I'm going to try
The pasta NEEDS to be overcooked because 1. It adsorbs the dressing better and 2. When finished salad is properly chilled it gets FIRM. Al dente pasta would make the salad HARD and Dry. BTW... Much better if chilled in fridge 3 or 4 hours and BEST overnight in fridge. 😊
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I’m from Hawaii, this is a good recipe. Very authentic. The main thing is to really cook the macaroni til it is soft. Any mayo will do, my family don’t use as much vinegar, we use only 1-2 tablespoons. People who want to leave out sugar or add spam etc. don’t realize that this Mac salad is not a stand alone dish and in Hawaii we eat it with salty food like shoyu chicken, teriyaki beef, kalua pork etc. So the creaminess is great.
My mom is Hawaiian....she always added crab/krab/or canned tuna.
Yes, and I've been wanting and waiting for a true recipe. We know who's an islander who knows and misses the food. Owaeeee. Thank you Darling 🌺🍍🥢
Thank you, I was wondering what a typical meal would be with the macaroni salad, or the appropriate way to serve it.
I ate plenty of mac salad when I visited Big Island, Great Food everywhere we went. One particular smoke-house in Waimea was amazing.
Best Foods is the only mayo you want to use. (from my Hawaiian neighbor)
I’ve made this several times now and can honestly say that it is the best macaroni salad I have ever made. It is absolutely delicious.
We also have pilipino macaroni salad.we used mayonnaise .no venigar
@@mariaalmaamila6779
Much better.
Born and raised in Hawaii. At any takeout. It’s called plate lunches and most are served w macaroni salad!!!! It’s so good w barbecued meat and rice.
been making macaroni for years. tuna or seafood chunks, salt, pepper, mayo, celery, eggs if you like them, peppers, red onion, shake of Frank's hot sauce, sprinkle of paprika on top..enjoy!
1lb macaroni
2 c whole milk
2 c mayonnaise
1Tbs Brown sugar
2tsp pepper
1/2tsp salt
1/2c cider vinegar
4 green onions
1 grated carrot
1 celery rib chopped
Thank you!!
Don’t forget that teeny pinch of pepper at the end . It really elevates the salad to that next level.😜
Thank you, I didn’t want to pay to join up.
I wasn't actually impressed with this recipe at first, but after letting it sit in the fridge for a day I changed my mind. This is the best macaroni salad I've ever had. It might not be authentic, but I like to add crumbled bacon and/or finely diced cucumber that's been salted then drained.
Any macaroni salad seems to be better the day after it sits in the fridge
Made this for the 4th of July and only JUST finished it bc we made 2 lbs of pasta worth. The flavors evolved from day to day and the onion, interestingly, got pungent within a couple of days but then mellowed out big time. The taste of it today, exactly 1 week later, was perfection, and the pasta never got soggy.
I'm from Hawaii, and the Aunties here take pride in their macaroni salads, and they are delicious! love this recipe, the apple cider vinegar off sets the mayo and milk dressing, perfect balance. And the veggies for some crunch.
I bet it would taste good with some drained pineapple chunks in it.
I am the macaroni salad maker in my family (my husband is the main cook) and I am definitely going to try this recipe. Won't they be surprised!
I've made this 2x now and everyone says it's the "Best" they ever had! I add chopped red bell peppers only because I love them! This will forever be my go to recipe! DELISH!!!!!
I had precooked medium shrimp and we have it for a main dish! Family loves it!
Born & raised in Hawaii, have never seen vinegar or milk incorporated in mac salad. Yes, it’s Best Foods or nothing. Salt & pepper to taste. Then you add things to your personal taste or presentation. For color and taste, options include: raw shredded carrots, a bit of blanched peas, green onions or thinly sliced Japanese cucumber. Protein options: well drained canned tuna, shredded imitation crab or drained/picked through canned crabmeat. Other things added in: tiny cubes of boiled potatoes and boiled eggs.
I was expecting cubed spam, diced red onion, and pineapple 😉🙄😊😂
Yep we dont put milk or vinegar and ive never put sugar in my mac salad. But i guess she needed to balance the vinegar she added.
Some locals have used apple cider vinegar along with the milk and mayo. So just because you don't do it that way doesn't mean it doesn't happen.
crystel caires So far every recipe I’ve looked up on here calls for vinegar and sugar, but this is the first for milk.
Thank you for sharing that, I was about to add vinegar lol
I've made this a few times now, and I have to say, it is the best macaroni salad I ever had.
It seems different with all that vinegar and also lots of milk, but it looks very good.
@@kathleennorton6108 Oh it is well worth making. I could make a meal of it.
Is the vinegar too much?
@@JG90984 I believe is just right, since the milk and sugar will balance the acidic flavor.
Nice variation on Hawaiian Mac Salad.......born n raised in Hawaii, Mac Salad is like a family staple, especially at family gatherings and celebrations......
Our basic recipe was the boiled macaroni, “Best Food Mayonnaise “
(Label found west of the Rockies), diced boiled eggs, diced round onions, grated carrots, diced celery, salt and pepper. Added options were potatoes(boiled/cooled lightly sprinkled w/ vinegar) can tuna, diced Hormel Span, black olives, imitation crab, crab, and Japanese fish cake.....each family took pride in making their own version....milk and vinegar was never incorporated in our recipe.
Aloha:)
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if u didn't use milk or vinigar for ur dressing, then what did u use?
I add pineapple to mine . Fresh and cut into small bits . Wonderful !
I was expecting pineapple.
I love that idea! That's exactly what I was thinking. I was so moved by this video and how delicious this sounded that I was literally making my grocery list to go out tonight, so I can make it tonight, and add the extra dressing tomorrow for a gathering tomorrow. I went and watched again and I was thinking the same thing...the pineapple in small little bites would be delicious!
I think it will be delicious and I believe everyone will love it!
@@hildahighlander2586 how did this turn out? i hope it was yummy!
Adding pineapple in macaroni salad was perfect I made a lot of times@@Caryl_Maria_Art
I made this recipe yesterday, and it was wonderful. I did add a 2nd TBS of brown sugar, and 1 tsp of white pepper and no black pepper. I know the drsg looks thin but it really thickens up as it sits and gets colder. And I didn't need the last cup of drsg.
I've made this twice, the first time EXACTLY by the directions. We ended up with enough tasteless bland macaroni salad to feed an army. Served it with BBQ pork. Those who did comment on the taste said it tasted like vinegar. The second time I made it, I cut the recipe in half, put about 1/2 Tablespoon vinegar and 1/4 more brown sugar and crushed pineapple and everyone loved it.
I made the same mistake of using the recipe amount of apple cider vinegar and that is pretty much all I taste 😭 is there any other way to fix it besides adding more sugar?
@@JennyStone I use regular vingar, but half the amount after I drain the macaroni in the recipe and I use 1/4th to 1/2 cup kraft mayo instead of sugar. I don't add milk. I usually add chopped boiled eggs and sometimes diced boiled russet poptato and mash half of it when I mix it up.
I like my macaroni soft, too! I use a similar method when I make macaroni & cheese - I let the mixture sit in the fridge overnight with extra milk, then bake it the next day with bread crumb topping - it comes out really creamy & delicious!
My family is from Hawaii and we used to have this all the time. Difference was raw grated onion instead of scallions, chopped pimento instead of carrot, and two cans of baby shrimp and paprika to flavor. Let it sit in the fridge overnight before serving. Never any leftovers.
So, a different recipe? Just sayin
@@mangot589 To quote op: "Difference was..." lol
I live on O'ahu. this recipe is legit. sadly though, too many 'plate lunch' and/or food truck places are not taking the time to make good Mac salad nowadays. if there is good Mac salad, it can really elevate a meal. other recipes might add: cubed potato, peas, cooked spaghetti (cut into 1 or 2 inches), and canned tuna (seasoned with vinegar & sugar)... so many varieties!
I really like the Hawaiian mac salad made at a local Hawaiian BBQ restaurant near my home in Los Angeles. I can taste tuna but you cannot see any tuna nor detect any texture in the salad dressing. It’s magic to me! Do you know how the tuna version is made?
@@tinakloepfer1581 I also like Mac salads that have tuna! . I tend to find this mostly at Japanese 'okazuya' type places. there is a good one in the Windward Mall in Kaneohe, Hawai'i. as for recipes, I just typed 'Hawaiian Mac Salad with tuna' on google, and several interesting ones came up, so have fun!
I'm not a big Mac salad fan so I'm picky on it. And so far Hawaiian Mac salad is the only one I like
Just wondering could I substitute Pineapple juice for the cider vinegar ? I was expecting to see pineapple in there ...lol
@@barbaraviera9080 No...don't add pineapple. The vinegar balances out the sweetness of the mayonnaise and milk. My mother always added a bit of sugar and grated sweet onions rather than chopped onions
I was in Sacramento for a while and my daughter in law love Hawaiian food, I tried this salad while I was there and I love it, thanks for sharing how to make it
I really thought that dressing was going to be too goopy but it looks like it’s not. I like the veggies that were added. They make the salad more interesting than the usual macaroni salad.
I am still open to having OG Hawaiian macaroni salad. Pero, I don't like mayo, if I do use it, I make a small batch at home, VERY SMALL. 2 cups of mayo sent me shivers. So I substituted it with Fage Greek yogurt, and added mustard power and grinded black pepper seeds and mustard seeds. I was worried I'd have some weird macaroni soup, but the next morning the salad was thick, creamy, with a hint of spice, and the reserved dressing is perfect 👌 to spoon over each serving. While my version is not Hawaii mac salad, I'm pleased.
Here in Texas we have been making Macaroni salad cooked done for some time. I have never had it another way. Celery and carrots are not strangers either. No onions except the green ones? Red onion goes great in this as well.
In Hawaii they usually add peas and potatoes as well.
We do not add peas! Maybe someone got creative with your Mac salad !!
Soaking the chopped red onion for 15 minutes in cold water helps take care of the hot/strong bite out of it.
I prefer green onions, they're not as strong as red...
@@annemiura7767 Hey it's called cooking! Add what you like, it doesn't need a label to be good. Jalapenos make it great.
There’s a restaurant that I like to eat at that does Hawaiian barbecue and their macaroni salad is one of the sides. I’ve never known specifically what it was and now I do. Thank you for showing us how to make this.
I just made this for the first time. It's delicious! Creamy with a bit of tang and sweetness -- it's a winner. And so easy and quick! Thanks!
When I was about 10 years old my dad got stationed in Hawaii on the island of Oahu after seven long days on a military ship the first place my dad wanted to go was to the nearest bar and as we walked in we were offered poo poo they may have spelled it differently it was a macaroni salad but it had tuna mayonnaise celery... I can't really remember the other things but I still make it today I just put tuna, celery, onion, mayo, hard boiled egg, seasonings oh and peas...Soooooo Gooood
my mom is not hawaiian and never been but she’s been making macaroni salad with the exact same ingredients to a tee for years. I think it’s ok, not a huge fan of it, just not my thing, but she will make a GIANT bowl of it and her and my whole family would eat it for days lol
I peel my celery, sometimes using cucumbers is very good in place of celery too.
Also I use at least 8 to 10 soft boiled eggs per pound of pasta.
Yes I was thinking more eggs, 8-10 sounds perfect.
As someone who grew up in Hawaii, this is honestly the first youtube video I've seen that gets all the elements right! The only issue I have is the type of macaroni she uses, in Hawaii we use just the plain small elbow macaroni, not that curly ridged pasta.
Edit: Yes to Best Food's (Hellmann's, east of the rockies)
we in California do things very similar to Hawaii but where we deviate is we tend to add a couple more vegitables. We add olives, and sometimes sweet peppers.
@saigonbond Hellmann's/Best Foods (same product with a different label depending on which side of the Rockies you live on) used to be their top pick, but they demoted it to second place in a recent testing, with Blue Plate Real Mayonnaise taking the top spot. But Blue Plate is not sold nationwide, so if you don't live in the South you may have to buy it mail-order...or just stick to Best Foods/Hellmann's.
@@seikibrian8641 To be honest, I just use the Walmart Great Value Mayonnaise most of the time, can't really tell the difference. Never miracle whip, or Kraft mayo though
@@bizzyb0t I agree; in most applications any good mayonnaise will work, and they aren't all that different from each other. I've tasted only a few truly awful mayos in my life, and they were all "lite," "low fat," "organic," or some other variation from normal.
@saigonbond With more than 1.4 million people living in Hawaii, I'm sure there are more than a few who use some other brand of mayo, or just make their own.
The macaroni does have to be overcooked or it doesn't come out right. The milk makes the dressing creamy and not stiff. Tuna or crab is often added to this salad as well. Sometimes a tablespoon of mustard as well. I don't like the harshness of the cider vinegar so I use a tablespoon of pickled relish instead. I know this was a large recipe, but that was too much vinegar for a pound of macaroni. Pineapple juice can be a substitute for cider vinegar instead. Frozen peas are added for color as well as sweetness and boiled eggs. I usually like a potato mac salad not just macaroni. I marinade a couple of tablespoons of dried shrimp (chopped) with 1/4 cup of a grated onion, 2-3 Tablespoons of Japanese vinegar, 1 tsp mirin, salt, MSG,1 tablespoon of sugar, and liquid from canned crab if I am using crab for the salad. The marinade will be mixed in with the warm potatoes while it is cooling. Potatoes are bland so flavor has to be added in while it is warm. You have to use Best Foods Mayonnaise. It matters.
Best Foods is a must!
Wish I would have noticed your recommendation about the Apple Cider Vinegar before making this today 😭 it's currently in the fridge and I hope somehow the strong vinegar taste dies down a bit after it's cold. 🤞🏻
America's Test Kitchen Thank you for adding diversity to your Cook's Country staff. And such a diversity of American cooking is very welcome. Excellent!
@@Layput And how is my comment political. I was just commenting on the diversity of people on the show, it has changed over the years. Don't comment because you're going to get political. Sheesh!
I would hope that Natalie Estrada was hired because of her capabilities and not merely on her Ethnicity.
And I also enjoy Lan Lam.
This is the first macaroni salad I’ve ever made and, not only was it delicious, it was easy to make. Thanks for the recipe and the demo!
Hawaiian food in Vegas is amazing. Their bbq chicken with this macaroni salad is bomb.
Not mushy noodles
I am from Baltimore MD and I watch the shows on MPT. The food the people's on the shows cooking have me glue to the TV lol.
I am rather perplexed, but in a good way! This is my grandma's recipe, which she handed down to my mom, and now it's mine. We've never been to Hawaii, nor have any of us known anyone from Hawaii! What the heck...?
I made this today for a potluck sports activity. It came out delicious...and very pretty.
magnificent. best mac salad ever. period.
This looks amazing.
I grew up on Mac salad with pineapple, cheese, red peppers, celery and canned tuna fish.
My fave Julia saying,.. "It's a looker!" Great ideas in this recipe. Can't wait to try!!
Lived in Hawaii for 3 years, this was one of my favorite dishes
Looks great. For my personal taste though, I would sub out the celery for small diced red or green pepper. I prefer the flavor and color of the pepper, and it allows you to retain the crunch.
Or keep the celery (which I love) and ADD the peppers of your choice. Best of both, crunch, flavor, and color.
I went to college in Hawaii. Mac salad combined with their white rice was my favorite (and cheap) food. Both made separately then mixed on your plate. Still in my top 10 all time favorites along with sashimi!
Whaaaat?? With riceeee??😢
Anyone complaining about this salad is just plain crazy I made this salad and everyone loved this salad it's unbelievable just great
Can't make everyone happy
My mom was from hawaii, it's weird she never cooked anything from there. She moved from there when she was in her 20's. It's nice to see some local recipes though.
Love Hawaiian mac salad there's nothing like it in the whole world thank you girls great job! Aloha!🌊
I agree, I got favorite restaurant that has best macaroni salad. I’ve never thought to make it and have it at home til today, it would b awesome if I can make it & make it taste like the restaurant 🌞
This my mom's recipe 😋♥️
@@anitaevans5361
Restaurant mac salads usually taste better 'cause it is kept in fridge a day before serving.
In Hawaii its called Local Boy mac salad. Grated carrots squeezed to remove excess juice, canned yellowfin tuna (canned Wahoo is dabest and most authentic) squeezed to remove liquid and no celery.
Living here in beautiful HAWAII all my life I’ve always enjoyed this very local style of Chilled Hawaiian Style Macaroni Salad - BUT my family has created a recipe that unquestionably “elevates” this very delicious side dish to a “must have” at all our family’s get together. To achieve this phenomenal creation all you do is incorporate and combine a tasty EGG SALAD with the already incredible Chilled Hawaiian Style Macaroni Salad. Enjoy - with ALOHA all the way from Hawaii !
Awesome. I’ll make this for my family get together this weekend. Ty for sharing Stephen Wong. ✌🏽✌🏽👍🏽👍🏽👌🏽👌🏽😋😋😋😋😋
@stephenwong6838 - What do you use for egg salad? There’s many variations of it, and how much do you incorporate? 1/2 C., 1 C, 1-1/2 C….? I’d love to try your suggestion! I just need guidance on the style of egg salad you prefer, and the quantity recommended to add to the above recipe. 😊
@@sisterspooky
Needn't be egg SALAD. Merely add a.lot of chopped hard cooked eggs 😀.
If this makes existing salad too dry just increase the mayo and perhaps a bit of sweet green relish😊.
We put pineapple chucks in our macaroni and little bit of condensed milk instead of sugar try it ,delicious
Was anyone else expecting it to have pineapple in it? 😄
Definitely going to try this recipe!
I did. And almost didn't watch the video when it was suggested. Don't want pineapple in my macaroni salad. But this looks delicious! Going to have to make it. :)
Yes ma'am
No, did not expect pineapple to be in it. I've had quite a bit in Hawaii and never had it in it.
Yep and coconut milk or cream lol
Yaaaaassss….yummm
This recipe took me back to 1970’s in Maui. I remember getting a plate lunch at Azeka store in Kihei with ribs and a scoop of macaroni exactly salad like this, only difference was the green onions were added as a garnish. There was an old lady that worked the counter that used to call me "Portagee Boy”, and she always gave me big potions because I had dimples. After a day in the ocean, plate lunch and can of coke with a cup of ice was heaven.
Strange how food memories cab transport uou back 50 years.
I made this pasta salad for a catered dinner for 100 people. It was a hit and I will be making this for my BBQ’s also yummy, yummy, yummy
Everyone in the comments complaining about the vinegar. Once it's absorbed into the pasta, and the dressing is added, the vinegar becomes a very much welcomed background note that ties in tot he light sweetness added by the brown sugar, and enhances the flavor of the vegetables. If you have a hard time letting it sit for a whole day, and then adding the reserve dressing, and enjoying an amazing recipe, then that's your fault fool!
Thanks! If I’m looking for how to make something and America’s Test Kitchen is an option it’s Always my Go To. 🤙
Very good. There are a lot of variations of this recipe and it can be made into a meal by itself adding eggs, meat, or seafood Minced onion is more common, but I like the color and the milder flavor of the green onion. Other ingredients would be red potatoes or white salad potato, peas for color and sweetness, olives, celery for crunch. Instead of vinegar, you could use pickle relish, or pineapple juice, and add a little bit of mustard. For the mayo, sometimes I use half mayo and half sour cream and a little bit of ranch dressing mix. And of course, you have to use the right Mayo, Best Foods. All these variations are good and make each person's salad unique. However, you can go overboard easily with the ingredients so it is better to keep it simple and only choose a few. The main thing is to salt the pasta water, and cook it till it is fat. This is the time to use the cheapest pasta. Most plate lunch mac salad is very simple, elbow macaroni, mayo thinned out with milk to make it creamy, a little bit of sugar or pickle juice for tang, and a tablespoon of sugar to balance the tang of the vinegar with sweetness, sometimes carrot for color and seasoned with salt and pepper
Only in Hawaii would mac salad be considered a vegetable.
Ooooo 😋...1/2 sour cream.
Great idea. Sour cream addict here😊.
I made this Macaroni pasta salad and it was suuuuuper delicious...I'm thinking about making it again but for Thanksgiving 2020....😋😋😋 Thanks for this wonderful recipe.
I make mine this way minus the brown sugar and vinegar. Sounds really good. I was expecting to see pineapple to it since it said Hawaiian Macaroni Salad. I love to add drained canned tuna in mine and it makes a meal in it's self.
Me too! I thought it was going to have pineapple.
@@cboy5oc Same here. You could add the tidbits, making sure they are well drained, and you can also add spam. Not the traditional mac salad, but I've done it and it works!
@@Layput Thank you for sharing your opinion, which NO ONE asked for. 🙄
@@Layput Who said I was offended by it? I simply stated the fact that after a month of no one commenting, you came in with an unsolicited opinion. That's a FACT.
@@Layput Apparently you were the one offended about me adding tuna to macaroni salad.
I made this today. I'm one happy lady!!!!!! Thank you!!!!
Just finished making this mac salad for maybe the 6th time? Mostly, I make it just like this as a side but sometimes I'll add hard cooked eggs. Diced walla walla sweet onions are good, too, if you have no scallions or just like onions.
Do not be afraid of adding all of the apple cider vinegar and the brown sugar - once it sets and cools down you will be glad you did.
Much better left in fridge over night.
Wow that is so similar to how we make pasta salad in Trinidad. Must be an island thing 🥰
Same with Puerto Rico!! This is very similar to how we do it. 😊
Every time i make macaroni salad i always tossed with the left over of rotisserie chicken, so tasty.
I’ve made this a couple of times now, it’s absolutely delicious! An easy, excellent recipe.
So it he vinegar is not too much?
@@Versace71 No, most chefs will tell you that the most common element missing when home cooks-cook- is acid. An acidic component in your dishes will round them out, make them vibrant, and far more tasty. Vinegar cuts the fat and sugars.
@@violetviolet888
Since I've learned about the acid component my cooking tastes much better.
Also, for older taste buds, a tiny smidge of cayenne adds for improved flavor.
I have made this a few times and it’s the best Mac salad I have ever had. I am making it for 4th of July this year again as it was a hit with family members previously at gatherings.
I can't wait to make this today. It looks simple enough for someone like me! Even I couldn't flub this up. 🤞
LOLLLLLLLLLLLL
When I watch food program's like this, I really miss Hawaii and all their great food's. The people are awesome also. :)
I mix mayo, a little regular sugar and a splash of vinegar together for my dressing. It doesn't curdle, but it hasn't any milk in it.
I make a broccoli salad that is 1 cup of mayo, 2 tbsp of honey and 2 tbsp of apple cider vinegar all mixed for the dressing. So dang delicious!
thank you
It isn’t a macaroni salad that I would like because I didn’t grow up eating it made this way. If I had, l’m sure I would love the ease and simplicity of this recipe.
I’m from New England, and we tend to favor less sweet, crisper macaroni salads with more crunchy vegetables, hard cooked eggs, stone ground mustard, celery seeds, and no sugar. But it’s all good; eat what you like and that connects you to the past and good memories. My mom made the best macaroni salad, and when I make her recipe, it reminds me of her.
There are so many different recipes for this dish . I used half Miracle Whip and half Hellman's + my left over veges in the refrig. This is a delicious salad!!
that's the way my Aunt taught me to make salads. half hellmans and half miracle whip. it definitely tastes a lot better that way
Or half mayo and half sour cream then when finally mixed add sweet green relish for the sweetness.
This is the way my Puertorican mom makes it! She also adds chopped hard boiled eggs! 👍
Add chopped water chestnuts in addition or as substitute for celery! Nice gentle crunch!
So good, I've made this a few times now and it scales down well too!
I made this salad yesterday and I couldn’t stop eating it! I cut the recipe in HALF, just in case I didn’t like it, I wouldn’t be wasting a lot of food. I started eating it in tablespoon portions after an hour, and I can say for a fact, the FLAVOR DEVELOPS over time. ALSO, this has a distinct deli pasta salad taste BECAUSE of the apple cider vinegar. Cut back just a little on the vinegar the 1st time if you aren’t used to THAT FLAVOR.
I didn’t have carrots, so I substituted mini sweet peppers for color and flavor. I also added SLIVERED ALMONDS for added crunch- PERFECT flavor for this salad! My edit in this review is to say that I did NOT need the reserved dressing for my pasta- what I originally applied was plenty. However I used small shell pasta and not the elbow noodles in the recipe, so my pasta didn’t need as much dressing because it wasn’t capable of SOAKING IT Up.
I’ll use the reserved dressing for the NEXT batch- tomorrow!
This the true authentic mac salad. Love it. 👏👏👏
I love to add frozen, thawed green peas, diced ham, green peppers, diced Colby Jack cheese and onions
Only Dukes mayo for Southerners like me. A macaroni salad that I make is with elbow macaroni, grated carrot, frozen green sweet peas added to the hot pasta to thaw, bacon bits or ham pieces and bacon ranch dressing.
That’s a kind of macaroni salad I grew eating in the Philippines 🇵🇭 it’s delicious 😋!
The vinegar doesnt cause mayo to curdle. It causes the milk that was added to the mayo to curdle
We also include a bit of crushed pineapple..sometimes some shredded chicken…day old is best!
That is indeed a little bit of pepper.
Love you all❤ you bring me such joy watching you. This will one of many that I will make.
Whenever you see the term "Salad," you know you're getting something really healthy, or the complete opposite of that. 😋
My family has a dessert called "snickers salad" which is just cool whip, apples, and cut up Snickers candy bars. Ha!
@@necrojoe
Yummy. Almost anything added to Cool Whip makes a quick & fun dessert.
I made this for my church and they loved it ❤❤❤
I was born and raised (Honolulu boy), and moved to the Mainland @ 35. I guess things have changed - it's been a long time, but growing up, I didn't know anyone that used milk in their mac salad.
I dice up some pineapple and mix it with some red Onions
to garnish and some times some fresh bacon bits depends on my mood for it yummy or give it a try with a different pasta I like the litte shells my self
All I know is we use mayo-best foods label for best results; miracle whip for a fight at my family’s dinner table 😄
Absolutely! Most versions I've had on island have potato in addition to the other veggies. Not sure why this doesn't...it adds something special to the mac.
Best Foods/Hellmans is the only way to go! No vinegar, no sugar,add MSG - Diner's Mac salad (my sis worked there as a summer job!)
Funny how people are so fond of either mayo or salad dressing. I have never met anyone who likes both.
@@scallopohare9431 That is true. We use MW here, it has vinegar, sugar and spices already in it so need to add more.
They must not have Duke's Mayonnaise in Hawaii.
Rainbow Mac salad is the best
Add shrimp and its extremely delicious.
I have always had veggies in my Mac salad and dressed with a mayo based dressing and I look forward to trying this one, but I know I’ll love it! I don’t care for the ones dressed with Italian dressing.
I was viewing another recipe of this dish & decided to go with yours! 💯🤤
Amazing and appetizing to the eyes. Thank you so much for sharing. Never seen a better looking macaroni salad.
Enjoy your videos, thanks. Suggest you name ingredients on the screen when you start using them. Thanks again
There's usually a link to the recipe that you can download or print in the description
Yummy. And make it with Hawaiian chicken too. Yum yum 😋
Tried this recipe and added a can of tuna. Next time, I’ll use half the amount of ACV. Otherwise, really good.
That might be it. Something seemed off and it’s probably too tart from that acv
I actually make a big batch and take out a portion add diced apple with a tin of tuna as we like apple in our tuna salad for sandwiches as well.
You really don't need vinegar.
I've lived in Hawaii 30+ years, and this is the 1st time I've seen anyone use ACV.
Adding some fresh dill takes it from good to spectacular.
This looks delicious. I will be making.
I made this - this afternoon, and am taking it for the supper Im to make it tonight as a side dish...tried it on her son, and he ate it no problem, said it was good...I made it with Miracle Whip only because my mother in law doesn't like real mayo only likes Miracle Whip, so to have a good
comment, I made it with the Miracle Whip...am waiting an hour, then putting in the reserve, and putting it in a container to take with us....mother in law is 89 this year.
Keep it chilled.
Thanks for throwing in the word dosage.
This is how I make mine. Sometimes I substitute dill pickle brine for the ACV & reduce the salt.
some comments stated they left out celery--perhaps a tablespoon of dill pickle relish would be nice substitute for sugar, acv and celery--I'm going to try
@@Lee-fb4oj
Not dill. Sweet green relish.
Like the new host’s energy. Want to see more of her
Cooking pasta till very done is like wet bread. Rest of recipe is good. Yum
The pasta NEEDS to be overcooked because
1. It adsorbs the dressing better and
2. When finished salad is properly chilled it gets FIRM.
Al dente pasta would make the salad HARD and Dry.
BTW... Much better if chilled in fridge 3 or 4 hours and BEST overnight in fridge. 😊
No it's not. I was surprised but as it cooled it firmed up.