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    Hawaiian Macaroni Salad

    Source of Recipe


    List of Ingredients

    1 lb elbow macaroni
    cup apple cider vinegar
    2 cups whole or 2% milk, divided (skim or 1% is just too thin)
    2 cups real mayonnaise, ideally Hellmann's, divided
    1 Tbsp brown sugar
    4 green onions, thinly sliced
    1 large carrot, peeled & grated
    1 celery stalk, minced
    Salt & pepper to taste


    Bring 4 quarts of water to a boil.

    Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes.

    Drain and return to pot; add the cider vinegar and toss until absorbed.

    Let cool for 10 minutes.

    Meanwhile, whisk together 1 cups of the milk, 1 cup of the mayonnaise, the brown sugar, tsp of salt and 2 tsp pepper.
    Once the cooked pasta has cooled for 10 minutes, whisk in the dressing.

    Let cool completely.

    Add the remaining cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery.

    Stir to combine, then season to taste with salt & pepper.

    Chill for at least one hour before serving




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