Easy LL Hawaiian BBQ Macaroni Salad Recipe Secrets
L&L Hawaiian BBQ macaroni salad recipe: Creamy, tangy, and slightly sweet, this iconic side dish complements any Hawaiian plate lunch. A simple recipe for the perfect scoop!
Equipment
- Large pot
- Colander
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula or Large Spoon
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely diced yellow onion (optional)
- 1/4 cup finely diced celery (optional)
Instructions
- Step 1: Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, until al dente. Avoid overcooking, as the macaroni will soften further when mixed with the dressing.
- Step 2: Drain and Cool: Drain the macaroni in a colander and rinse with cold water to stop the cooking process. Allow the macaroni to cool completely. This step prevents the dressing from melting and ensures the salad has a creamy texture.
- Step 3: Prepare the Dressing: In a large bowl, whisk together the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper until smooth. Adjust the sweetness and tanginess to taste.
- Step 4: Combine Ingredients: Add the cooled macaroni, diced onion, and celery (if using) to the dressing. Gently fold until the macaroni is evenly coated.
- Step 5: Chill Thoroughly: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the salad to achieve its signature creamy texture. Stir before serving. Optional: For a tangier flavor, add an extra teaspoon of apple cider vinegar. Some variations include grated carrots or flaked tuna for added flavor and texture.
Notes
Variations
- Ingredient Swaps: Substitute mayonnaise with a light mayonnaise or Greek yogurt for a lower-fat version. Apple cider vinegar can be replaced with white vinegar or lemon juice. Adjust sugar levels to preference, or use a sugar substitute.
- Regional Twists: Incorporate grated carrots or peas for added color and texture, similar to mainland macaroni salad variations. Some recipes include a small amount of shredded cooked chicken or ham.
- Dietary Adjustments: To make it gluten-free, use gluten-free macaroni. For a vegan option, substitute the mayonnaise with a plant-based alternative and ensure sugar is vegan-friendly. Reduce or eliminate sugar for a lower-carb version.
Serving Suggestions
L&L Hawaiian BBQ macaroni salad recipe is traditionally served as a side dish alongside Hawaiian plate lunches featuring kalua pig, teriyaki chicken, or loco moco. It also complements grilled meats, sandwiches, and picnic fare. It is best served chilled and can be enjoyed year-round. The creamy texture and sweet-tangy flavor profile provide a cooling contrast to heavier dishes.
Storage Tips
To maintain freshness, store L&L Hawaiian BBQ macaroni salad recipe in an airtight container in the refrigerator. It is best consumed within 3-5 days. The salad’s quality may degrade over time as the macaroni absorbs more of the dressing and the texture becomes softer. It is not recommended to freeze the salad, as this will significantly alter the texture and flavor upon thawing.
Frequently Asked Questions
- Question 1: Can I make the salad ahead of time?
Yes, the salad benefits from chilling for at least 2 hours, or preferably overnight, allowing the flavors to meld. - Question 2: Can I use a different type of macaroni?
While elbow macaroni is traditional, small shell pasta can be used as a substitute, though it may slightly alter the texture. - Question 3: Is it necessary to rinse the macaroni after cooking?
Rinsing the macaroni with cold water stops the cooking process and removes excess starch, preventing the salad from becoming gluey. - Question 4: Can I add other vegetables?
Yes, grated carrots, diced celery, or peas can be added for extra flavor and texture. Ensure they are finely diced for even distribution.