Mo Bettah's Macaroni Salad Recipe
Creamy, simple, and packed with just the right amount of sweetness—this macaroni salad is a must for Hawaiian-style plates!For Mo Bettah's version, a generous amount of mayonnaise gives it the right texture, making sure every piece of pasta is well coated.A little milk mixed into the dressing keeps it from turning too thick after chilling.Shredded carrots add a subtle crunch and a touch of natural sweetness to balance the tangy dressing.Letting it sit in the fridge for a few hours is the key to getting that classic taste.Serving this alongside grilled meats or even fried fish makes for a meal that feels just right!
Servings: 6
Ingredients
- 1 lb Elbow Macaroni
- 1 1/2 cups Mayonnaise
- 1/4 cup Green Pepper chopped
- 1/2 cup Celery chopped
- 1/4 cup Onion chopped
- 1/4 cup Carrot shredded
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Boil the elbow macaroni in a large pot of salted water until it's al dente.
- Drain the pasta and let it cool completely.
- Chop the green pepper, celery, and onion finely, ensuring an even distribution of flavors.
- Shred the carrot and set aside.
- In a large bowl, combine the cooled macaroni with mayonnaise, chopped vegetables, and shredded carrot.
- Make sure to mix well so every ingredient is well-coated.
- Season the salad with salt and black pepper, adjusting to taste as you prefer.
- Stir everything together one more time.
- Cover the bowl with plastic wrap and refrigerate for at least two hours before serving.