Hawaiian Mac Salad

The plate-lunch classic: overcooked macaroni soaked in milk and vinegar, then folded into lots of mayo with grated carrot and onion. Try medium shells for a fun twist; they hold even more dressing. Serves 8.

The plate lunch staple

RECIPE CARD

Hawaiian Mac Salad

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Ingredients

1 lb elbow macaroni, or medium pasta shells
2 T apple cider vinegar
1 cup whole milk, divided
2 cups Best Foods/Hellmann's mayonnaise, divided
1 large carrot, finely grated
¼ small onion, finely grated
2 tsp sugar
1½ tsp kosher salt
1 tsp black pepper
2 scallions, thinly sliced (optional)

Instructions

Boil the pasta in well-salted water 2–3 minutes past package time. It should be soft, not al dente. Drain.
While hot, toss with the vinegar, then cool 10 minutes.
Stir in ½ cup milk and 1 cup mayo; the pasta will soak it up. Fold in the carrot, onion, sugar, salt and pepper.
Cover and chill at least 4 hours or overnight.
Before serving, loosen with the remaining milk and stir in the rest of the mayo until very creamy. Taste for salt and pepper.

Plating

Serve a big scoop next to two scoops of rice and kalua pork, chicken katsu or teriyaki beef for a proper plate lunch.

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