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Week 74 Recipe

HAWAIIAN MACARONI SALAD

I found this recipe at the same time I saw a recipe for Huli Huli Chicken (Hawaiian style). This macaroni ended up be a great side dish for the spicy chicken. Be sure to check out the chicken recipe that will be featured next week.

TOOLS • Large Saucepan • Large Mixing Bowl • Cutting Board • Knife • Wooden Spoon • Grater   INGREDIENTS • 2 cups whole milk, divided • 2 cups mayonnaise, divided • 1 tbsp brown sugar • 1 pound elbow macaroni • ½ cup cider vinegar • 4 scallions, sliced thin • 1 large carrot, peeled & grated • 1 celery rib, chopped fine • Salt & pepper

PREPARATION: Whisk 1 ½ cups milk, 1 cup mayonnaise, sugar, ½ tsp salt, and 2 tsps pepper in bowl. Set aside. Bring appx 4 quarts of water to a boil. Add 1 tbsp salt and the pasta and cook until very soft, appx 12 to 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to mixing bowl. Cool for 10 minutes, then stir in dressing until pasta is well coated. Cool completely. Add scallions, carrot, celery remaining milk and remaining mayonnaise to the pasta mixture and stir to combine. Transfer to serving bowl and refrigerate, covered for at least 1 hour or up to 2 days. Serve. HINTS: I don’t normally cook the pasta until very soft but for this recipe it really works. The soft pasta absorbs the vinegar & dressing much better than al dente pasta. Amazingly, it is not mushy.