Description
Hawaiian BBQ macaroni is a delightful and creamy salad that brings a tropical flair to your summer gatherings. This dish combines tender elbow macaroni with crunchy shredded carrots and tangy apple cider vinegar, all enveloped in a rich mayonnaise dressing. Perfect for BBQs, potlucks, or family dinners, it’s an easy-to-make side that everyone will love.
Ingredients
Scale
- 8 ounces dry elbow macaroni noodles
- ½ cup shredded carrots
- ½ onion, shredded
- 1 cup mayonnaise
- 1 to 2 tablespoons apple cider vinegar
- 1 ½ teaspoons brown sugar
- Salt and pepper to taste
Instructions
- Boil the macaroni according to package instructions, adding two extra minutes for softness. Drain.
- In a large bowl, shred the carrots and onion.
- Add the cooked macaroni to the bowl with vegetables and drizzle with vinegar. Mix well and let sit for 15-20 minutes.
- In another bowl, combine mayonnaise, brown sugar, milk, garlic powder (if using), salt, and pepper.
- Pour the dressing over the pasta mixture and stir until evenly coated.
- Cover and refrigerate for at least four hours or overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For added sweetness, adjust brown sugar based on your preference. Enhance flavors by incorporating ingredients like diced bell peppers or grilled chicken. Always taste before serving to fine-tune seasoning.