Authentic Hawaiian Macaroni Salad

• Meat

  • 2 cups Ham

• Produce

  • 1/2 cup Carrot
  • 1/2 cup Celery
  • 1/4 cup Green onions
  • 1 20 Ounce Can Pineapple chunks
  • 1/4 cup Yellow onion

• Condiments

  • 2 cups Mayonnaise

• Pasta & Grains

  • 1 lb Elbow macaroni

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Brown sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Cider vinegar

• Dairy

  • 2 cups Whole milk

Found on gonnawantseconds.com

Ingredients

• 2 Cups Whole Milk~Divided
• 2 Cups Mayonnaise~Divided
• Brown Sugar 1 Tablespoon
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1 Pound Elbow Macaroni
• 1/4 Cup Cider Vinegar
• 1/4 Cup Yellow Onion, Grated
• 1/2 Cup Carrot, Peeled and Shredded
• 1/2 Cup Celery, Finely Chopped
• 2 Cups Ham, Chopped
• 1-20 Ounce Can Pineapple Chunks, Drained
• 1/4 Cup Green Onions, Sliced

Directions

• In a small mixing bowl, whisk together 1  1/2 cups milk, 1 cup mayonnaise, brown sugar, salt and pepper. Set aside. In a large pot, bring 4 quarts of water to a roiling bowl. Add pasta and 1 Tablespoon of salt to the water and cook the pasta for 15 minutes, until its fat and very soft. Drain pasta and pour it back into the dried pasta pot. Pour vinegar over pasta and stir until its evenly distributed and absorbed. Pour pasta into a bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely. Add the grated onions, carrots, celery, (ham, pineapple,green onion~if using)  and the remaining milk and mayonnaise to the pasta and mix until evenly distributed. Cover and refrigerate for at least 1 hour for up to 2 days. Adjust seasoning if necessary and serve.