Copycat Mo’ Bettahs Mac Salad | Hawaiian Macaroni Salad

If we’re making homemade Mo’ Bettahs, the mac salad is not optional.

This creamy copycat Mo’ Bettahs mac salad is our go-to for making a Hawaiian-style plate lunch at home. It’s simple, macaroni, shredded carrots, a little apple cider vinegar, and a creamy dressing, but something about that combination next to teriyaki chicken and rice is just so good.

The biggest trick is giving it plenty of time in the fridge. Make it earlier in the day or, even better, the night before. The macaroni soaks up some of the dressing as it sits and everything gets cold, creamy, and delicious.

Pair it with our Copycat Mo’ Bettahs Teriyaki Chicken for the full homemade plate lunch.

Copycat Mo’ Bettahs Mac Salad

Serves: Approximately 8–10

Ingredients

1 lb macaroni
2 Tbsp apple cider vinegar
2 carrots, shredded
¼ cup onion, finely shredded, optional but strongly encouraged!
2 cups mayonnaise (Best Foods or Hellmann’s)
¼ cup milk
2 tsp sugar
Kosher salt, to taste
Black pepper, to taste

How to Make Hawaiian Mac Salad

1. Cook the macaroni. Cook the macaroni according to the package directions. Drain well and transfer the hot macaroni to a large bowl. We like using a large container with a lid so it can go straight into the refrigerator later.
2. Add the vinegar and vegetables. While the macaroni is still hot, sprinkle the apple cider vinegar over the noodles.
3. Add the shredded carrots and onion, if using, and toss until everything is well combined.
4. Refrigerate for about 15-20 minutes, or until the macaroni has cooled.
5. Make the dressing. In a separate bowl, whisk together the mayonnaise, milk, and sugar until smooth.
6. Mix everything together. Pour the mayonnaise mixture over the cooled macaroni and gently fold everything together until all of the noodles are evenly coated.
7. Season with kosher salt and black pepper to taste.
8. Chill. Cover and refrigerate for at least 4 hours before serving. If you have the time, we think it’s even better made the night before.
9. Stir and serve. Give the mac salad a good stir before serving. The noodles will absorb some of the dressing while they sit, so if it seems a little too thick or dry, stir in another tablespoon or two of milk until it’s creamy again.
10. Serve cold.

The Mayo Matters

This is one recipe where we don’t recommend grabbing just any mayonnaise you happen to have in the fridge.

Best Foods or Hellmann’s mayonnaise gives the dressing the creamy, slightly tangy flavor we’re looking for. Since mayo makes up most of the dressing, you’ll notice the difference here more than you would in a recipe where it’s just a small ingredient.

And yes, 2 cups sounds like a lot of mayonnaise. Trust the process. A pound of macaroni soaks up more dressing than you might expect as it chills.

Why Add Vinegar to the Hot Macaroni?

Don’t wait until the pasta has cooled to add the apple cider vinegar.

Tossing the hot macaroni with vinegar gives the noodles a little extra tang before you add the creamy dressing. It’s a tiny step, but it keeps the finished mac salad from tasting like nothing more than macaroni and mayonnaise.

Then let the noodles cool before adding the mayo mixture.

Do You Have to Add Onion?

Nope.

The shredded onion adds a little extra flavor, but we consider it completely optional. If you’re serving kids or anyone who isn’t an onion fan, leave it out. If you’re on the fence about it though, we highly encourage you to use it! The onion adds such a nice flavor.

If you do use it, shred it finely rather than chopping it into larger pieces. You want the flavor mixed throughout the salad without getting big bites of raw onion.

Make This Mac Salad Ahead of Time

This is one of those rare recipes that gets better when you make it ahead, which is part of why we love it for family dinners and big gatherings.

You want to give it at least four hours in the refrigerator, but overnight is even better.

Before serving, stir everything together and check the consistency. If the macaroni has absorbed a lot of the dressing overnight, add a splash of milk, just a tablespoon at a time, until it’s creamy again.

That means you can make your mac salad the night before, get your teriyaki chicken marinating at the same time, and have most of the work for dinner already done.

Homemade Mo’ Bettahs Night

There really isn’t much to this recipe, and that’s part of what makes it so good.

Tender macaroni, shredded carrots, a little tang from the apple cider vinegar, and plenty of creamy dressing. Add grilled teriyaki chicken and rice and you’ve got one of our favorite easy dinners to recreate at home.

And definitely make enough for leftovers. Cold mac salad straight from the fridge the next day might be half the reason we make it.

Be sure to check our our Copycat Mo’ Bettahs Teriyaki Chicken recipe here!

X.o.
The Threads Between Sisters