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Chill: Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve: Once chilled, give the macaroni salad a final toss and serve. Garnish with additional green onions if desired.
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Cover and cool for 10 minutes. Make the dressing. Whisk together all dressing ingredients in a bowl until smooth. Add the dressing to the salad. Pour half of the dressing into the salad, toss to coat, then let stand with the lid on for 20 minutes. Stir every 5 minutes to help the pasta absorb the dressing.
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Bring a large pot of salted water to a boil, then add dried pasta. Boil pasta 2 - 5 minutes longer than the package lists for al dente. Drain. Immediately add pasta to a large mixing bowl, add vinegar and stir until pasta absorbs the vinegar. Let sit 10-15 minutes.
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Directions. Take a big pot and boil water in it. Cook the dried elbow macaroni in the boiling water until al dente (8-10 minutes). Drain and rinse under cold water. Combine diced onion and shredded carrot in a mixing bowl. Add the cooled macaroni to the bowl. Gently fold in mayonnaise to coat macaroni, onion, and carrot.
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1 Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside. Step. 2 Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.
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Then, cover the lid and cool for another 20 minutes. Add in the remaining dressing, green onions, celery, and carrots to the pot and stir to combine, and season with salt and pepper if needed. Cool completely to room temperature, about 30 more minutes. Transfer the macaroni salad to a bowl and cover with plastic wrap.
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Combine the macaroni and dressing: Mix the cooled macaroni with half of the dressing, then let it sit for 20 minutes. Remove the lid after cooling and add and mix the the remaining dressing and mix-ins. Transfer and cover: Transfer the mixed macaroni to a serving bowl. Cover the bowl with plastic wrap and refrigerate.
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In a separate dish, whisk together the mayonnaise, sugar, and milk. Pour over cooled spaghetti and whisk to incorporate. If using, add garlic and stir to coat. Allow for 4 hours or overnight marinating. If preferred, add an extra 1-2 tablespoons of milk. Ono Hawaiian Bbq Macaroni Salad is best served cold.
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Instructions. Cook the pasta according to package instructions and then drain well. Place hot pasta in a large bowl and sprinkle with the apple cider vinegar, stirring to coat. Let the pasta absorb the vinegar and cool for about 10 minutes. Meanwhile whisk together 2 cups mayo, 1/2 cups milk, sugar, salt and pepper.
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Toss together until well combined. Refrigerate for 15 minutes, or until cooled. In a separate, small bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste. Cover and refrigerate for at least 4 hours (best if overnight).
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Instructions. Instant Pot Directions. Pour water or broth in Instant Pot Pressure Cooker and add macaroni making sure to spread the pasta evenly on bottom. Close lid and set to Manual (Pressure Cook) high for 4 minutes with a 4 minute Natural Release (NR) and then Quick Release (QR) the remaining pressure.
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Whip up the creamy base: In a large bowl, whisk together mayonnaise, milk, vinegar, sugar, salt, and pepper. Imagine the waves gently mixing. Let the macaroni join the luau: Pour the cooled macaroni into the mayonnaise mixture and toss gently to coat every noodle in creamy goodness.
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Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well. Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well.
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Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside. Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper. Refrigerate the dish at least an hour - this allows the flavors to mix.
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Step 2: Grate the carrots and onion while the macaroni is cooking.3. Step 3: While the pasta is still hot, fold in the apple cider vinegar, shredded carrots, and onions. Afterward, place the bowl in the fridge to cool. Step 4: Combine the mayo, milk, sugar, salt, and pepper to taste in a separate bowl.
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Test the pasta every 30 seconds around the 7 minute mark to make sure it doesn't overcook. When the pasta is soft, but not mushy, drain the water and don't rinse the pasta. After a minute or so of resting the pasta to cool off, add it directly to the dressing. Stir until the pasta is completely coated.
