Hawaiian Macaroni Salad

 

FOR THE DRESSING:

• 2 cups half-and-half
• 2 cups mayo- Duke's is best
• 1 ½ Tablespoons grated yellow onion
• 1 Tablespoon dark brown sugar
• 2 teaspoons pepper
• 1 teaspoon salt

FOR THE MACARONI:

• 1 pound elbow macaroni
• ¼ cup apple cider vinegar
• 5 green onions
• 2 large celery ribs chopped
• 1 cup grated carrots

MAKE DRESSING:

• In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.

COOK MACARONI:

• Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.

TO FINISH:

• Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
• Add in the remaining dressing, green onions, celery, and carrots to the pot and stir to combine, and season with salt and pepper if needed.
• Cool completely to room temperature, about 30 more minutes.
• Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

https://foodfolksandfun.net/hawaiian-macaroni-salad/