Mo Bettahs Macaroni Salad Recipe Just Like Hawaii
This Mo Bettahs Macaroni Salad Recipe is a creamy Hawaiian-style side that’s great with grilled meats, perfect for family dinners or cookouts.
Ingredients
- 2 cups elbow macaroni
- 1/2 cup grated carrot
- 1 1/4 cups Hellman’s Mayonnaise or any real mayo
- 1 tbsp granulated sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp turmeric
- Pinch of cayenne pepper optional, for a tiny kick
- Salt and ground black pepper to taste
Instructions
Step 1: Boil The Pasta
- Cook the elbow macaroni in salted water until very soft—about 1-2 minutes past al dente. You want it soft, not mushy, but softer than your usual pasta.
- Tip: This is a key step. That soft texture is part of what makes Hawaiian mac salad so comforting.
Step 2: Rinse And Cool
- Drain the macaroni and rinse it under cold water to stop the cooking. Let it drain fully. Transfer to a large mixing bowl.
Step 3: Add The Carrot
- Add the grated carrot to the bowl and gently toss to combine. This gives the salad some crunch and color.
Step 4: Mix The Dressing
- In a separate bowl, whisk together the mayonnaise, sugar, garlic powder, onion powder, paprika, turmeric, cayenne pepper, and a big pinch each of salt and black pepper.
Step 5: Combine Everything
- Pour the mayonnaise dressing over the pasta and carrot. Mix gently until everything is coated and creamy. You want every piece of macaroni hugged by that sauce.
Step 6: Chill And Let It Marinate
- Cover and chill the salad for at least 2 hours (or overnight for best flavor). The pasta will soak up the dressing and mellow out the flavors.