Ono Hawaiian BBQ Macaroni Salad Recipe
This isn’t your average macaroni salad. The Ono Hawaiian BBQ Macaroni Salad Recipe stands out because of its unique blend of creamy mayo, a hint of sweetness, and a touch of tang from vinegar. It’s not heavy or overly complicated—just straightforward comfort food with an island twist.
Equipment
- Colander
- Large pot
- Mixing bowl
- Grater
- Measuring Cups
- Measuring spoons
- Spoon or spatula
Ingredients
- 1 pound elbow macaroni – The classic shape that holds the dressing well.
- 2 cups mayonnaise – Full-fat works best for that creamy richness.
- 1/4 cup milk – Thins the dressing just enough.
- 2 tablespoons apple cider vinegar – Adds a subtle tang.
- 1 tablespoon sugar – Balances the flavors with a touch of sweetness.
- 1 medium carrot – Grated for crunch and color.
- 1/4 cup yellow onion – Grated fine so it blends in.
- 1 teaspoon salt – Brings out all the tastes.
- 1/2 teaspoon black pepper – Adds a mild kick.
Instructions
Step 1: Cook the Macaroni
- Fill a large pot with water and bring it to a boil. Add a pinch of salt, then toss in the elbow macaroni. Cook it for 8-10 minutes until it’s soft but not mushy. Stir now and then so it doesn’t stick. Once it’s done, drain the macaroni in a colander. Rinse it with cold water to stop the cooking and cool it down. Set it aside while you prep the rest.
Step 2: Make the Dressing
- In a big mixing bowl, combine the mayonnaise, milk, apple cider vinegar, and sugar. Stir it all together until it’s smooth. The milk keeps it from being too thick, and the vinegar and sugar give it that signature taste. Add the salt and black pepper next. Mix again until everything’s blended. This dressing is the heart of the Ono Hawaiian BBQ Macaroni Salad Recipe, so give it a quick taste—if you want more tang or sweetness, adjust it here.
Step 3: Prep the Veggies
- Grate the carrot and onion using a box grater or food processor. You want them fine so they mix into the salad without big chunks. The carrot adds a bit of sweetness and crunch, while the onion brings a mild sharpness. Toss the grated veggies into the dressing bowl. Stir them in so they’re evenly coated.
Step 4: Combine Everything
- Add the cooled macaroni to the bowl with the dressing and veggies. Use a spoon or spatula to gently mix it all together. Make sure every piece of pasta gets covered in that creamy goodness. It might look a little wet at first, but the macaroni will soak up the dressing as it sits. That’s part of what makes this Ono Hawaiian BBQ Macaroni Salad Recipe so tasty.
Step 5: Chill and Serve
- Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 20 minutes. Chilling lets the flavors meld and gives the salad that cool, refreshing feel. When you’re ready, give it a quick stir and serve it up.