1-First Step: Cook and Cool the Macaroni. Begin by boiling 1 pound of elbow macaroni in salted water, cooking it slightly beyond al dente to soften (approximately 8-10 minutes). Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool the noodles completely. This step helps maintain the ideal creamy, tender texture essential to authentic Hawaiian macaroni salad.

2-Second Step: Prepare and Chill the Base. Transfer the cooled macaroni into a large bowl. Toss it gently with 2 tablespoons of apple cider vinegar to add a subtle tang and prevent the pasta from sticking. Add the shredded carrots and shredded onion (if using). Mix everything well and refrigerate for about 15 minutes, allowing the flavors to meld and the salad to chill slightly.

3-Third Step: Mix the Creamy Dressing. In a separate bowl, whisk together 2 ½ cups of traditional mayonnaise, ¼ cup milk, 2 teaspoons granulated sugar, and any optional seasonings like garlic powder, onion powder, paprika, turmeric, or cayenne pepper. Whisk until you achieve a smooth, creamy dressing that balances tangy and sweet flavors.

4-Fourth Step: Combine Salad and Dressing. Gently fold the mayonnaise dressing into the macaroni mixture, ensuring each piece is evenly coated without breaking the pasta. Season the salad to taste with kosher salt and ground black pepper. Stir carefully to distribute the seasoning uniformly.

5-Final Step: Refrigerate and Serve. Cover the salad and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deepen and meld beautifully. Before serving, gently stir the salad again. If it has thickened or dried out, add a small splash of milk to restore a creamy consistency. Serve chilled as a refreshing side that pairs beautifully with Hawaiian-inspired meals or hearty steak and shrimp stir fry dishes.