Hawaiian Mac Salad
featured in Hawaiian Garlic Shrimp and Mac Salad
Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they’re pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you’ll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Tasty Team
88% would make again
Total Time
30 minutes
30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Total Time
30 minutes
30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
- ½ lb elbow macaroni (225 g), cooked according to package instructions until past al dente
- 3 tablespoons apple cider vinegar
- 1 ½ teaspoons kosher salt, divided
- ½ cup whole milk (120 mL), plus more as needed
- 3 tablespoons sugar
- 1 cup mayonnaise (240 g), divided
- ¼ cup white onion (35 g), grated
- 1 cup carrot (110 g), grated
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 scallions, thinly sliced, for garnish
Nutrition Info
- Calories 676
- Fat 45g
- Carbs 55g
- Fiber 14g
- Sugar 12g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
- In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
- Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
- To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
- Garnish with the scallions before serving.
- Enjoy!
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