Hawaiian Mac Salad
Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they’re pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you’ll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Instructions
- 1
Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
- 2
In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
- 3
Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
- 4
To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
- 5
Garnish with the scallions before serving.
- 6
Enjoy!
Recipe from tasty.co
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Ingredients (10)
- •½ lb elbow macaroni, cooked according to package instructions until past al dente
- •3 tablespoons apple cider vinegar
- •1 ½ teaspoons kosher salt, divided
- •½ cup whole milk, plus more as needed
- •3 tablespoons sugar
- •1 cup mayonnaise, divided
- •¼ cup white onion, grated
- •1 cup carrot, grated
- •½ teaspoon freshly ground black pepper, plus more to taste
- •2 scallions, thinly sliced, for garnish