Hawaiian Macaroni Salad (a.k.a. Mac Salad) is a creamy pasta salad featuring cooked macaroni mixed with a sweet and sour dressing, grated carrots, onions and boiled eggs.
Boil 16 ounce box macaroni noodles (boil the noodles, not the box obviously) according to box directions until al dente; about 9 minutes.
Drain noodles, rinse under cold water until cool (allow to drain well again) then put into a large bowl.
Add in 1 cup shredded carrots, 3 Tablespoons finely diced shallot and 2 boiled eggs, diced.
In a separate bowl, whisk together 2 cups mayonnaise, 1/3 cup whole milk, 2 Tablespoons seasoned rice vinegar, 2 teaspoons granulated sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon celery seed. Whisk together until sugar is completely dissolved, about 2 minutes.
Pour over noodles and stir.
Cover with plastic wrap and chill for at least an hour before serving.
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Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.