L&L Macaroni Salad Recipe Reddit: Hawaiian-Style Creamy Coolness

This Hawaiian-style macaroni salad delivers the creamy texture and sweet-savory flavor that made L&L famous across the islands.

I’ve tested this version against the original to perfect the balance of soft elbow pasta, crisp vegetables, and a velvety dressing that clings to every bite.

What sets it apart is the addition of vinegar to the dressing, which brightens the richness of the mayonnaise and gives it that signature tang.

The salad needs at least 2 hours to chill, allowing the flavors to meld and the pasta to absorb the dressing fully.

Ingredients for L&l Macaroni Salad Recipe Reddit

Elbow pasta, crisp veggies, and a velvety dressing bring this island classic to life.

The mayonnaise is non-negotiable here—Hellmann’s or Duke’s are the go-to brands for that L&L-level creaminess. I grab mine at Costco for the big tubs (trust me, you’ll use it). The elbow macaroni should be cooked just past al dente so it absorbs the dressing well. Barilla or any store brand works—just avoid the instant stuff. The vinegar is key for that tang, so don’t skip it or swap for lemon juice.

No whole milk? Half-and-half at half the quantity or even unsweetened almond milk (but it won’t be as rich). Out of white vinegar? Apple cider vinegar works in a pinch. The carrots and celery can be swapped for bell peppers if you prefer (or whatever veggies you’ve got). For extra crunch, add a handful of shredded cabbage—it’s a Hawaiian staple.

This salad needs time—2 hours minimum in the fridge, but overnight is even better. Keeps for 4-5 days covered in the fridge. Don’t freeze it though; the mayo separates and the pasta gets mushy (learned that the hard way).

Step-by-Step Instructions for Hawaiian-Style Macaroni Salad

Here’s the method I use to nail that perfect creamy texture every time.

Step 1: Cook and Cool the Elbow Macaroni

Bring a large pot of salted water to a boil and add the 12 oz Elbow Macaroni. Cook according to package directions until al dente, then drain in a colander. Rinse under cold water to stop the cooking process and cool completely.

This step is crucial for the right texture. Warm pasta will melt the mayonnaise and make the salad greasy. I spread it on a baking sheet and let it sit at room temperature for 10 minutes to ensure it’s fully cooled before mixing.

Step 2: Prepare the Vegetables and Eggs

Finely dice the 2 whole Carrots and 2 whole Celery Stalks into uniform ¼-inch pieces. Finely mince the 0.5 whole White Onion—this ensures even distribution without overpowering bites. For the 4 whole Hard-Boiled Eggs, peel and chop them into small pieces.

I like to place all the chopped vegetables on a paper towel to absorb any excess moisture. This prevents the salad from becoming watery. The egg adds richness, but if you prefer a smoother texture, press the chopped eggs through a sieve for a finer consistency.

Step 3: Whisk Together the Creamy Dressing

In a large bowl, whisk together the 1.5 cups Mayonnaise, 0.25 cup White Vinegar, 0.25 cup Whole Milk, 2 tbsp Granulated Sugar, 1 tsp Salt, and 0.5 tsp Black Pepper until smooth. The vinegar and sugar balance perfectly for that signature tangy-sweet flavor.

Let this mixture sit for 5 minutes to allow the flavors to meld. Taste and adjust seasoning if needed, but remember the vegetables and relish will add more flavor. I always use full-fat mayonnaise here—it’s the secret to that ultra-creamy texture.

Step 4: Combine All Ingredients

Add the cooled elbow macaroni, chopped carrots, celery, onion, eggs, and 2 tbsp Sweet Pickle Relish to the bowl with the dressing. Gently fold everything together with a spatula until fully coated. The relish adds subtle sweetness and a hint of tang that complements the vinegar.

Be careful not to overmix, which can break down the pasta and make the salad mushy. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors develop. This chilling time is non-negotiable—it transforms the salad from good to restaurant-quality.

Give it one final stir before serving. The salad should be creamy but not soupy, with each ingredient distinct yet perfectly harmonized. Serve cold for the best texture and flavor.

Essential Equipment for Great l&l macaroni salad recipe reddit

Mixing Bowls

I swear by a large stainless steel mixing bowl (at least 4-quart capacity) for combining everything. It gives you plenty of room to fold the ingredients without making a mess. Cuisinox makes a great one that’s durable and easy to clean. 💛

Cutting Tools

A sharp chef’s knife is non-negotiable for dicing the carrots, celery, and onion uniformly. I use my 8-inch Wüsthof—it’s been my go-to for years. Pair it with a cutting board with a groove to catch any juices from the veggies.

Measuring Essentials

Accurate measurements matter, especially for the dressing. I keep a set of OXO Good Grips measuring cups and spoons in my drawer. The magnetic set stays organized, and the angled cups make it easy to read measurements from above.

Chilling Setup

After mixing, transfer the salad to an airtight container for chilling. I love Glasslock containers because they’re leakproof and let you see the salad. A 2-quart container is perfect for this recipe, with just enough room for stirring before serving.

Optional Gadgets

For the eggs, a wire egg slicer makes quick work of chopping them uniformly. If you want perfectly diced veggies, a food processor with a dicing attachment saves time. Just pulse carefully to avoid turning your carrots into mush.

Serving Utensils

Use a large serving spoon or tongs for scooping the salad. The pasta can be sticky, so a spoon with a flat edge works best. I keep mine in the bowl during chilling so it’s ready to go when serving time comes. 🥄

Frequently Asked Questions