Hawaiian Macaroni Salad

Method5 steps

1. 1

   Step 1: Bring a pot of water to a boil. Cook the quarter pound of dry elbow macaroni for the cooking time printed on its package plus another 1–2 minutes, until fully cooked and a little softer than usual. Drain thoroughly and let the cooked macaroni cool for a few minutes.

   Uses ¼ lb dried elbow macaroni pasta · Water to boil the macaroni, drained

2. 2

   Step 2: Put the cooked, drained macaroni in a serving bowl. Mix in the full half cup of mayonnaise, quarter cup each of grated onion (¼ cup), shredded carrots (¼ cup) and finely diced celery (¼ cup), and the quarter teaspoon each of salt (¼ tsp) and pepper (¼ tsp). Stir until the ingredients are evenly combined.

   Uses Cooked drained and briefly cooled macaroni · ½ cup Best Foods mayonnaise · ¼ cup grated onion · ¼ cup shredded carrots · ¼ cup finely diced celery · ¼ tsp salt · ¼ tsp pepper

3. 3

   Step 3: Cover the dressed mac salad and refrigerate it for at least 1 hour to let the flavors meld.

   Chill mac salad for at least one hour · 60 minUses Dressed macaroni salad

4. 4

   Step 4: Remove only the salad you plan to serve from the refrigerator about 10 minutes before the meal. Let it temper briefly so it is cool rather than fridge-cold.

   Temper serving portion briefly · 10 minUses Actual chilled mac salad portion for serving

5. 5

   Step 5: Serve the cool macaroni salad as a side dish; the complete batch makes four side portions. Keep any remainder refrigerated and use it within the author’s 1–2-day storage window.

   Uses Briefly tempered mac salad serving portion