1-Getting started with traditional Hawaiian macaroni salad is simple and fun, beginning with cooking the macaroni just right. Cook 1 pound of macaroni according to package directions until it’s al dente, which usually takes about 8-10 minutes. Once done, rinse it under cold water to cool it completely and stop the cooking process, then drain well.

2-Next, transfer the cooled macaroni to a large bowl and sprinkle in 2 tablespoons of apple cider vinegar, tossing to coat evenly. Add the 2 shredded carrots and ¼ cup of shredded onion if you’re using it, mixing everything together until it’s well combined. Pop the bowl in the fridge for about 15 minutes to let it cool further and absorb those flavors.

3-Now, in a separate small bowl, whisk together 2 ½ cups of mayonnaise, ¼ cup of milk, and 2 teaspoons of sugar until smooth. Fold this creamy mixture into the macaroni bowl, making sure every noodle is nicely coated. Season with kosher salt and ground black pepper to taste, then cover and refrigerate for at least 4 hours overnight works even better for that authentic depth.

4-Before serving, give it a gentle stir. If it looks a bit dry, add a tablespoon or two of milk to adjust the moisture without making it soggy. This recipe, which takes about 20 minutes prep, 15 minutes cook, and a total of 35 minutes before chilling, brings out the classic Hawaiian flavors perfectly. For more recipe ideas that complement this one, check out our spicy margarita recipe to pair with your meal.