From the very first bite, I fell in love with Hawaiian food. It was at L&L BBQ, where I was introduced to a plate lunch stacked with juicy BBQ chicken, fluffy rice, and the creamiest, most addictive mac salad. From that moment on, Hawaiian mac salad became a must-have side anytime it was an option. Whether I was in Hawaii, hitting up my favorite local spot like Rainbow Drive-In, or making a plate lunch at home, the meal just wouldn’t feel complete without that rich, tangy, and slightly sweet macaroni salad.
What is Hawaiian Mac Salad
Hawaiian mac salad isn’t just any macaroni salad—it has a uniquely simple yet deeply satisfying flavor that sets it apart. Unlike other mac salads that may be overloaded with ingredients, Hawaiian-style mac salad keeps it classic and creamy. The key differences?
Soft, overcooked pasta: The macaroni is intentionally cooked until soft, which helps it better absorb the dressing. Also, in addition to salting the water the macaroni is cooked in, I like adding chicken bouillon to give it extra flavor.
A rich, tangy-sweet dressing: Made with a generous amount of Best Foods mayonnaise (the only mayo acceptable for true Hawaiian mac salad), a touch of apple cider vinegar, and a bit of sugar for balance.
Minimal add-ins: Traditional Hawaiian mac salad stays simple, adding just shredded carrots and focusing on that rich, creamy texture.
Why You’ll Love This Recipe
Hawaiian mac salad is pure comfort food—creamy, slightly tangy, and perfectly balanced with just the right amount of sweetness. It’s a staple for any Hawaiian plate lunch, but honestly, it goes with just about anything. Pair it with shoyu chicken, kalua pork, or even enjoy it on its own. Plus, it’s easy to make and gets even better after chilling in the fridge, making it a great make-ahead side. Once you try this authentic Hawaiian mac salad, you’ll see why it’s an essential part of any plate lunch and why I can’t go without it. So grab a spoon, scoop up a generous serving, and enjoy a taste of Hawaii at home!
Hawaiian Mac Salad
4-6
servings10
minutes15
minutesIngredients
8 oz 8 Elbow Macaroni
6 Quarts 6 Water
1 tbsp 1 Chicken Bouillon
1/2 Large 1/2 Carrot, Shredded
1/4 1/4 Sweet Onion, Grated
- Dressing:
1 cup 1 Best Foods Mayo
1/4 cup 1/4 Whole Milk
1 tbsp 1 Apple Cider Vinegar
1/2 tbsp 1/2 Sugar
Salt and Pepper to Taste
Directions
- Cook the macaroni:
- Bring a large pot of water to a boil and add chicken bouillon. Add the elbow macaroni and cook until soft. Drain and rinse with cold water to stop the cooking process
- Prepare the dressing:
- Whisk together the mayonnaise, whole milk, apple cider vinegar, and sugar in a mixing bowl. Season with salt and pepper to taste
- Putting It Together
- Add the cooled macaroni to a mixing bowl. Add shredded carrots and grated onion. Pour over the dressing and mix well, ensuring the pasta is evenly coated. If the mac salad looks a little loose, just trust the process as it’ll settle in the fridge
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a good mix and garnish with chopped green onions. Enjoy!
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Absolutely the right way to make mac salad brah duh!! no ka ‘oi fo’ real! Step 1 boil the mac in water and chicken bouillon, until the mac gets fat! that’s the way my grandma does it!!
Yessir, you already know!
This is the recipe I have been looking for! A local grocery store has been selling a modified version of this for years, it contains small cubes of cooked ham, small cubes of cheddar cheese, some shredded carrot (not as much as your version), and only green onions. I have been trying to replicate it for years, with your recipe I think I may stand an actual chance!
Also if no one has mentioned this, in some areas this mayonnaise is sold under the name Hellmann’s, but the packaging is otherwise the same!
made this for my daughter’s bday bbq and everyone was raving about it and was asking who made it. 10/10 recipe!
That’s what I love to hear Annie! I’m so glad y’all enjoyed it as much as I do!
Hawaiian Mac is where it’s at! Day 2 it’s gets better! Thanks for sharing all of your culinary talents! I’m a fan!
Thank you so much Graig, definitely better day 2!
Making for a potluck today, along with huli huli chicken. I’ve been overcomplicating this recipe all my life! This takes me back to Zippy’s on Oahu. Fantastic!
I’m so glad! This comment made my day!
? Do some places like L & L put tuna in their mac salad recipe?
Yes! Tuna mac is delicious!
Hey, an update: I followed your recipe with the following changes, decreased the amount of shredded carrot and added a little chopped celery, the small cubes of ham, the small cubes of cheddar cheese and swapped the sweet onion for green onion. My Dad is a diabetic, so I added also added 1/2 of a tablespoon of Matteo’s sugar free simple syrup to the dressing to replace the sugar, and it was absolutely fantastic! If anything…we all agreed…it was BETTER than the grocery store!!! Will make this again and again. Thanks so much!!
I love that! My biggest reccomendation is to use my recipe as a foundation and then change and adapt it to better fit your own palate and preferences. I’m so glad!
I’ve tried many recipes to get close to the flavor but with no luck. It occures to me that the salad, when eating from the food truck in 1977-79, was more than just the ingredients or the accompaniments on the plate. It was the location, the smells, sights, sounds, temperature, conversation, and the people eating at the table or sitting on the grass. The first time I had it was at Ala Moana Park with the choir from Roosevelt High School. Our choir leader was grilling pork, there was music and dancing and everything was delicious. I can replicate any of those recipes but without those other elements the salad leaves me cold and wanting.
I tried Kewpie mayo once and it did not work… off to get Best Foods/Hellman’s to try your version!
Let me know how it turns out!!
Made it for my girl’s moana themed birthday and it was a hit! Everyone loved it.