Go Back
Mo Bettahs Macaroni Salad Recipe

Mo Bettahs Macaroni Salad Recipe

Creamy, soft, Hawaiian-style macaroni salad made with tender elbow macaroni, mayonnaise, finely grated vegetables, and a lightly sweet-tangy dressing. This Mo Bettahs macaroni salad recipe is easy to make ahead and works especially well with rice and grilled meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Side Dish
Cuisine: Hawaiian-style
Ingredients Equipment Method Notes

Ingredients
  

Macaroni
  • 1 pound elbow macaroni
  • 4 quarts water
  • 1 tablespoon kosher salt
Vegetables
  • ½ cup finely grated carrot
  • ¼ cup finely grated sweet onion
  • ⅓ cup finely chopped celery
  • ¼ cup sweet pickle relish optional
Creamy Dressing
  • 2 cups full-fat mayonnaise
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 –3 tablespoons whole milk as needed

Equipment

  • Large pot for cooking the macaroni
  • Colander for draining and rinsing the pasta
  • Large mixing bowl for combining the salad
  • Small bowl for mixing the dressing
  • Box grater for the carrot and onion
  • Sharp knife for chopping the celery
  • Measuring cups and spoons
  • Rubber spatula or large spoon for mixing
  • Covered food container for chilling and storing

Method
 

  1. Cook the macaroni: Bring the water to a boil, add the kosher salt, and cook the elbow macaroni until very tender. Check it near the end of the package cooking time because this salad needs softer pasta than a typical cold pasta salad.
  2. Drain and cool: Drain the macaroni well, then rinse it under cold water until cooled. Shake off as much excess water as possible so the dressing does not become watery.
  3. Prepare the vegetables: Finely grate the carrot and sweet onion. Chop the celery into very small pieces. Add the vegetables and optional pickle relish to the cooled macaroni.
  4. Season the pasta: Add the rice vinegar, honey, kosher salt, and black pepper. Toss gently and let the macaroni sit for about 5 minutes so it can pick up the seasoning.
  5. Add the mayonnaise: Fold in the mayonnaise until the macaroni and vegetables are evenly coated. The salad should look generously creamy at this stage.
  6. Adjust the texture: If the mac salad feels too thick, add whole milk 1 tablespoon at a time. Stop once the dressing becomes creamy and easy to scoop.
  7. Chill the salad: Cover and refrigerate for at least 1 hour. A few hours of chilling gives the macaroni more time to absorb the dressing.
  8. Check before serving: Stir the chilled salad well. If it has become too thick, add a small amount of mayonnaise or milk and mix gently.
    9. Cook the macaroni tender: Softer pasta is important for the creamy texture of this Hawaiian-style mac salad.
    Grate the vegetables finely: Fine carrot and onion blend into the dressing instead of creating large crunchy pieces.
    Drain the pasta properly: Extra water can thin the mayonnaise dressing.
    Do not rush the chilling: The texture changes as the macaroni absorbs the dressing.
    Adjust slowly: Add milk or mayonnaise in small amounts rather than changing the whole dressing at once.
    Taste it cold: Make your final seasoning adjustment after the salad has chilled.
Serving Suggestion
  1. Serve this Mo Bettahs mac salad recipe cold with white rice and grilled or teriyaki-style chicken, beef, pork, or fish.
  2. The creamy macaroni salad works especially well beside a savory main dish because its mild, rich flavor balances stronger grilled or saucy foods.
Storage
  1. Refrigerate: Keep the mac salad covered and chilled.
  2. Before serving: Stir it well and adjust the consistency if needed.
  3. Avoid room temperature: Do not leave mayonnaise-based mac salad sitting out for extended periods.
  4. Do not freeze: Freezing can cause the mayonnaise dressing to separate and change the texture.

Notes

Texture: Soft, creamy, and scoopable.
Flavor: Mild, creamy, lightly sweet, and tangy.
Make-ahead: Yes. The salad can be prepared several hours ahead and refrigerated.
Optional ingredient: Pickle relish can be left out for a simpler flavor.
Best result: Let the finished salad chill before deciding whether it needs more seasoning or dressing.