Saturday, April 19, 2014

Hawaiian macaroni salad

How to make Hawaiian macaroni salad


Every time we go eat at Ono- Hawaiian BBQ I love their macaroni salad! it's not too sweet like some of the recipes and it goes great with Korean BBQ short ribs! This is a great recipe to make for a BBQ! great company calls for great food! And it's a very simple recipe! here's what you'll need to do first: 

In a small pot fill up 3/4 with water, bring to a boil and add 3/4 a box of macaroni.  Cook by the directions given on the box, mine told me to cook for 8 minutes.  
After it's cooked, drain the macaroni out and run through cold water. 
Transfer into a mixing bowl and set aside. 
Grate 1 carrot. 
Set aside onto a tray. 
Cut 4 large stalk of celery. I cut one stalk in half then I sliced them, add both carrots and celery into the bowl with the macaroni in it. 
Add 1 cup of best foods mayonnaise, and 1/4 cup of milk to the macaroni.  
Now that everything is in there mix together well. 
Drain the water out from the albacore and fold into the pasta.
Salt and pepper the salad and add 1 tsp of sugar, and a pinch of chicken bouillon. The pinch of chicken bouillon gives it a little flavor.  you can add canned albacore to this salad also, that part is optional.  

Ingredients: 
1 package large elbow macaroni pasta
1 cup of best foods mayonnaise 
1/4 cup of milk
4 large stalks of celery
1 medium sized carrot
2 tsp black pepper
1 1/2 tsp salt
1 tsp sugar 
A pinch of chicken bouillon
2 can tuna albacore (optional) 

Directions: 
1. In a small pot filled 3/4 way with water bring water to a boil, add 3/4 the package of macaroni. 
2. drain macaroni out into colander and run through cold water. transfer into mixing bowl and set aside. 
3. shred one medium size carrot and set aside. 
4. slice 4 stalks of celery and set aside. 
5. add both carrots and celery into macaroni salad. 
6. Add 1 cup of best foods mayonnaise, and 1/4 cup of milk. Mix well together. 
7. Add 2 tsp of black pepper, 1 1/2 tsp of salt, 1 tsp sugar, and a pinch of chicken bouillon. Mix together well.  
8. Transfer into an air tight container, and chill in refrigerator until ready to serve. 


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