This DOES NOT have pineapple or ham in it because that is not what makes it Hawaiian.  When I looked for a different type of macaroni salad, I found this recipe for Hawaiian macaroni salad.

According to the blog, I got the original recipe from the macaroni salad is part of the Hawaiian plate lunch.

The original recipe called from 2 cup of mayo and 2 cup of milk.  I personally found that 1 cup of mayo and 1 1/2 cups of milk was enough for me.

We had this salad with pulled pork sandwiches and corn on the cob.  Yum!

Hawaiian Macaroni Salad

adapted from I Believe I Can Fry

Stars of the recipe:

• 1 lb. elbow macaroni
• 1/2 c. apple cider vinegar
• 1 c. milk
• 1 c. mayo
• 1 Tbsp. brown sugar
• 4 green onions, thinly sliced
• 1 large carrot, peeled and grated
• 1 celery stalk, minced
• salt and pepper

Steps:

1. Bring 4 quarts of water to a boil.  Add 1 Tbsp. salt and the macaroni; cook until very soft, about 15 minutes.
2. Drain and return to the pot; add the cider vinegar and toss until absorbed.  Let cool for 10 minutes.
3. In a small bowl, mix together 1-1/2 c. of milk, 1 c. of mayo, the brown sugar, 1/2 tsp. salt, and 2 tsp. pepper.
4. After 10 minutes, fold in the dressing with the carrots, celery, and green onion.  Season with salt and pepper.
5. Place in the fridge for at least an hour.
6. Enjoy!

Happy eating,
Traci