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Homemade Hawaiian Bros Macaroni Salad
Antonio Morelli

Hawaiian Bros Macaroni Salad Recipe

This Hawaiian Bros macaroni salad copycat nails the creamy, mildly sweet, island-style comfort of the original plate lunch side dish. Soft elbow macaroni, Best Foods mayo, a splash of whole milk, and apple cider vinegar applied while the pasta is still hot. Six ingredients. Twenty minutes of active prep. The fridge handles the rest overnight.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 22 minutes
Servings: 8 servings
Course: Plate Lunch, Salad, Side Dish
Cuisine: American, Hawaiian / American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the pasta:
  • 1 lb elbow macaroni
  • Well-salted boiling water
Applied to hot pasta:
  • 2 tbsp apple cider vinegar
For the dressing:
  • 2½ cups Best Foods or Hellmann's mayonnaise
  • ¼ cup whole milk
  • 2 tsp white sugar
  • 1 tsp fine salt
  • 1 tsp white pepper
Mix-ins:
  • 2 medium carrots, finely shredded
  • ¼ cup white onion, grated on a micro plane
  • 2 stalks celery, very finely minced (optional)

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Micro plane or fine box grater
  • Whisk
  • Rubber spatula
  • Airtight container with lid
  • Measuring spoons and cups

Method
 

  1. Cook elbow macaroni 3 to 4 minutes past al dente, about 10 to 12 minutes total. Drain without rinsing.
  2. Pour apple cider vinegar over hot drained pasta. Toss gently to coat every noodle. Let cool to room temperature completely.
  3. Whisk together mayo, whole milk, sugar, salt, and white pepper until smooth. Taste and adjust seasoning before adding pasta.
  4. Fold cooled pasta, shredded carrots, and grated onion into the dressing using a rubber spatula. Fold gently to keep noodles whole.
  5. Cover tightly and refrigerate for at least 4 hours. Overnight produces the best result.
  6. Before serving, stir thoroughly and fold in 1 to 2 tablespoons of whole milk to loosen the dressing. Taste and re-season if needed. Serve cold.

Notes

  • Overcook the pasta on purpose. Soft noodles absorb the dressing fully and give you the authentic Hawaiian mac salad texture.
  • Vinegar goes on hot pasta only. Never add it to the dressing. Hot noodles pull the vinegar in and season from the inside.
  • Do not rinse the pasta. Surface starch helps the dressing cling. Rinsing makes the salad watery.
  • Overnight chill is not optional if you want the real result. Plan.
  • Stores up to 5 days refrigerated in an airtight container. Stir and add a splash of milk before each use.
  • Vegan option: Use vegan mayo and unsweetened oat milk in equal amounts.