Hawaiian Macaroni Salad

Ingredients

Macaroni Base:

• 1 lb of macaroni of your choise
  
• 1/4 cup apple cider vinegar
  
• 2 cups mayonnaise
  
• 1/2 cup whole milk
  
• 1/4 cup Azeka’s Maui Original Sauce
  
• 2 tsp sugar
  
• Salt and pepper to taste
  

Add-ins:

• 1 cup grated carrots
  
• 1/2 cup finely chopped celery (optional for crunch)
  
• 1/4 cup finely chopped sweet onion (like Maui or Vidalia)
  
• 2 tbsp green onion (garnish, optional)
  

Instructions

1. Cook the Macaroni:
   
   • Boil pasta in well-salted water until very soft (past al dente—this is traditional for Hawaiian mac salad).
     
   • Drain, then immediately toss hot macaroni with apple cider vinegar. Let it cool for 10 minutes.
     
2. Prepare the Dressing:
   
   • In a large bowl, whisk together:
     
     • Mayonnaise
       
     • Milk
       
     • Azeka’s Maui Original Sauce
       
     • Sugar
       
     • Salt and pepper
       
3. Combine:
   
   • Stir carrots, celery, and onion into the macaroni.
     
   • Pour dressing over the macaroni and mix thoroughly. It should be creamy but not soupy.
     
4. Chill and Rest:
   
   • Cover and refrigerate for at least 4 hours, ideally overnight. Add a splash of milk before serving if it thickens too much.
     
5. Serve:
   
   • Top with green onions if desired.
     
   • Pairs perfectly with your favorite BBQ meals!
     

Tips

• BBQ Flavor Boost: For an extra hit of Azeka’s flavor, drizzle more sauce on top before serving.
  

Protein Add-in: Stir in shredded BBQ chicken or chopped ham.