Hawaiian Mac Salad
Today, I lead you on a journey… to Hawaiian Mac Salad. Mostly because hardly anyone out there makes great Hawaiian Mac Salad, and I love Hawaiian Mac Salad. Also, all the pictures taken here were hashbrown no filter. FIRST! These 7 things in the picture. GET THEM.
Here’s a list of faux pas people mostly make when attempting to make Hawaiian Mac Salad:
- they don't use ALOHA SHOYU. ALOHA SHOYU is the only acceptable shoyu for mac salad
- they don't use LOT'S of BEST FOOD MAYONNAISE. BEST FOODS is the only acceptable mayo.
- they don't OVERCOOK THE MACARONI. ALWAYS ALWAYS overcook the macaroni.
Now, with these 7 ingredients, I’ll show you how to make (great) Hawaiian Mac Salad.
First, cook 1 cup elbow macaroni.OVERCOOK it. If you normally cook macaroni 15 mins, COOK THIS ONE FOR 30 minutes. We want the pasta plump, thick, fat, almost totally to the point of falling apart. Why?! So it will absorb all that flavor goodness. Make it look like this:
Now, 3 tbsp of grated carrots, 2 Tbsp of grated onion, and 1 cup mayonnaise (That's right. ONE CUP OF MAYO). ALWAYS use equal parts mayonnaise and macaroni. Trust me!
Mix these things all together, add some pepper, and now for the sauce! Mix together equal parts powdered brown sugar and shoyu. Powdered brown sugar?! WHY? We want that rich molasses flavor that regular sugar can’t give us when it’s paired with the shoe, and powder it because granulated brown sugar doesn't mix well with shoyu, and the textures get thrown off. I use 1/8 cup of each, but you can do 1/4 cup too, based on flavor. However, the more sauce you add, the longer the mac salad needs to set in the fridge.
Now pour the sloppy mixture mess into a container. I know, it looks intense. IT’S OK. Much like you right now, the mac salad needs time to settle. Now cover it, and pop that thing in the fridge, and await discovery.
After 4 hours in fridge, MIX IT:
After 8 hours. I’m ready to be eaten. MIX IT AGAIN:
There it is!!