Instructions
1. Make the Dressing
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In a medium bowl, whisk together mayonnaise, half-and-half, grated onion (including any liquid), sugar, salt, and pepper until smooth.
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Cover and refrigerate until ready to use.
2. Cook the Pasta
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Bring a large pot of generously salted water to a rolling boil.
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Add macaroni and cook 5 minutes longer than the package instructions, until very tender. This helps the pasta absorb the dressing.
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Drain well and return to the warm pot.
3. Season & Cool the Pasta
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Immediately pour apple cider vinegar over the hot macaroni and stir until fully absorbed.
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Cover the pot and let sit for 20 minutes, allowing pasta to cool slightly and continue absorbing flavor.
4. Assemble the Salad
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After 20 minutes, stir in half of the chilled dressing until pasta is well coated.
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Cover again and let cool another 20 minutes at room temperature.
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Add the remaining dressing, grated carrots, and diced celery. Stir gently until fully combined.
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Taste and adjust salt or pepper if needed.
5. Chill & Serve
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Transfer to a serving bowl, cover, and refrigerate for at least 2 hours, preferably overnight, to let flavors meld and texture fully set.
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Stir once more before serving. Garnish with a sprinkle of paprika or extra black pepper if desired.
Tips for Authentic Texture & Flavor
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Don’t rush the cooling – letting the pasta sit between dressing additions ensures maximum absorption and a creamy (not soupy) consistency.
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Grate the onion finely – this disperses flavor evenly without noticeable pieces.
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Make ahead – This salad tastes even better the next day. Prepare up to 24 hours in advance.
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For extra tang, add a splash of rice vinegar or a teaspoon of yellow mustard to the dressing.
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Keep it creamy – If the salad thickens after chilling, stir in a tablespoon or two of milk or half-and-half before serving.
Bring the taste of the islands to your table with this irresistibly creamy, slightly sweet, and tangy mac salad—the ultimate comfort side dish.
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