There is nothing more yummy than Hawaiian diner food, in particular, over cooked (or ‘fat’) macaroni salad. The perfect ‘plate lunch’ is two scoops of sticky rice, one heaping spoon of macaroni salad and some type of protein such as Huli Huli chicken, BBQ English Short Ribs, or a thick cut pork chop. As tempting as it might be to make this pasta recipe ‘low fat’ to shave off a few calories, substituting low-fat milk or low-fat mayonnaise will make the dressing too thin. Enjoy every bite and forget about the carb-fest.
Fat Hawaiian-Style Macaroni Salad
2 cups whole milk
2 cups mayonnaise
1 TBS light brown sugar
salt and pepper
1 lb elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 rib celery, chopped fine
In a large pot, bring 4-quarts of water to a boil. Add 1 TBS of salt and pasta and over cook, until very soft, approximately 15 minutes. Drain pasta and return to pot. Add vinegar and toss until well absorbed. Transfer to a bowl to cool for 10-15 minutes.
While pasta cools prepare dressing. In a medium-size bowl whisk 1- 1/2 cups milk, 1 cup mayonnaise, sugar, 1/2 tsp salt and 2 tsps pepper. Pour dressing over pasta and coat well. Allow to cool completely.
Add scallions, carrot, celery, remaining mil and mayonnaise to pot. Season with salt and pepper. Transfer to serving bowl, cover and refrigerate for a minimum of 1 hour and no longer than 2 days.