Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the macaroni and rinse with cold water to cool it down. Set aside.

Prepare the Dressing:

In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, whole milk, sugar, salt, and black pepper until smooth and well combined.

Combine Ingredients:

Add the cooked and cooled macaroni to the dressing, and stir until the macaroni is fully coated. Add the grated carrots, grated onion, and any optional ingredients (such as diced celery or sweet pickle relish) to the bowl. Stir to combine thoroughly.

Chill the Salad:

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until chilled. This allows the flavors to meld and the salad to reach the desired creamy texture.

Serve:

Before serving, give the salad a good stir and taste to adjust the seasoning if needed. Serve chilled as a side dish with your favorite main course.

Prep Time:

15 minutes

Cook Time:

10 minutes (plus chilling time)

Total Time:

25 minutes (plus chilling time)

Nutrition (per serving, based on 8 servings):

Calories: 320

Total Fat: 22g

Saturated Fat: 3.5g

Cholesterol: 10mg

Sodium: 520mg

Total Carbohydrate: 28g

Sugars: 4g

Protein: 4g

This Food Truck Hawaiian Mac Salad is a perfect balance of creamy and tangy with just a hint of sweetness, making it an ideal side for a variety of dishes. It’s a great addition to any meal, especially when you want to bring a bit of island flavor to your table. Enjoy this simple yet delicious recipe, and let it whisk you away to the warm beaches of Hawaii with every bite!