Food Truck Hawaiian Mac Salad

This creamy and slightly sweet Hawaiian Mac Salad is a classic side dish, often found at plate lunch spots and food trucks. Overcooking the macaroni is key to achieving its signature texture, allowing it to soak up the rich dressing.

Ingredients:

For the Dressing:

For the Salad:

Instructions:

1. Make the dressing: In a medium bowl, whisk together the half and half, mayonnaise, finely grated yellow onion, granulated sugar, salt, and black pepper until well combined. Cover and chill in the refrigerator until ready to use.
2. Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the dried elbow macaroni and cook according to package instructions, adding an extra 5 minutes to the cooking time. The pasta should be slightly overcooked to help it absorb the dressing.
3. Vinegar soak: Drain the cooked macaroni thoroughly and return it to the empty pot. Pour the apple cider vinegar over the hot macaroni and stir until it is completely absorbed.
4. First dressing addition: Cover the pot and let the macaroni sit at room temperature for at least 20 minutes to cool down.
5. Second dressing addition: After 20 minutes, add half of the prepared dressing to the macaroni and stir gently to combine. Cover the pot again and let it cool for another 20 minutes.
6. Final additions and chilling: Add the remaining dressing to the macaroni along with the finely grated carrots and finely diced celery. Stir everything together thoroughly.
7. Chill and serve: Adjust the seasoning with more salt and pepper if needed. Cover the salad and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Enjoy!