Hawaiian Macaroni Salad

This is just like the Hawaiian Macaroni Salad that come on plate lunches with pulled pork or Teriyaki chicken! Not too sweet and packed with flavor, this is comfort food at its finest.

📝 Ingredients

• 1 pound elbow macaroni
• 2 tablespoons apple cider vinegar (we prefer murky organic apple cider vinegar, like Bragg's)
• 2 carrots (peeled and grated)
• 1/4 cup onion (grated)
• 2 cups mayonnaise
• 1/2 cup sour cream (we recommend full-fat for this recipe)
• 1/4 cup milk
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• freshly ground black pepper to taste
• mix-ins as desired: green peas, diced ham, shredded or cubed cheddar, celery, red bell pepper, hard boiled eggs

👨‍🍳 Instructions

1. 1In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente...you don't want to over cook this).
2. 2While the pasta is cooking, make sure the vinegar, onion, and carrots are measured and prepared. Set aside. Whisk together mayonnaise, sour cream, milk, sugar, and salt. Set aside.
3. 3When the pasta is done cooking, drain. Do not rinse! Immediately transfer to a large food storage bowl.
4. 4While still hot, drizzle with apple cider vinegar and toss. Add onions and toss, then add the carrots. Allow to cool slightly (15-20 minutes on the counter).
5. 5Reserve ⅓ cup of the dressing in an airtight container. Drizzle the remaining dressing over the pasta and toss to combine. If desired, add any mix-ins. Cover and refrigerate for at least 4-5 hours.
6. 6Immediately before serving, add reserved dressing. Season with freshly ground black pepper and adjust seasonings if necessary.