Hawaiian Macaroni Salad

RECIPE :

Hawaiian Macaroni Salad

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:

To prepare the dressing:

1. In a medium bowl, whisk together the half and half, mayo, grated onion, sugar, salt, and pepper. Chill the dressing until it’s ready to be used.

For the macaroni salad:

1. Cook the macaroni in a large pot of salted boiling water, extending the time recommended on the package instructions by 5 minutes. Overcooking the pasta helps it absorb the dressing.
2. Drain the macaroni and return it to the pot. Add apple cider vinegar and stir until it’s absorbed. Cover the pot and set it aside to cool to room temperature, which takes at least 20 minutes.
3. After the pasta has rested for 20 minutes, add half of the dressing and stir to combine. Cover the pot again and let it cool for an additional 20 minutes.
4. Incorporate the remaining dressing, along with celery and carrots. Adjust the seasoning as needed and chill the salad until it’s ready to be served, which should be at least 2 hours.
5. Enjoy your macaroni salad!