Plate Lunch Macaroni Salad
The Weeknight Plate Lunch
Two scoops of rice, one scoop of mac. The Hawaiian plate lunch was born on the sugar plantations, packing a Styrofoam clamshell with sticky, salty meats that demand you break the rules: soak the chicken exclusively in Aloha shoyu until stained dark, and char the skin black, because this isn't your sad mainland BBQ with dry brisket and a sour bite. For the rich, cooling counterpunch, overcook the soft elbow macaroni until fat and spongy so it drinks the dressing, grate the onion into a liquid pulp, and—no substitutions, no apologies—use strictly Best Foods mayonnaise.
Before you start
Obliterate the onion.
Use a box grater or microplane to turn the onion into a watery pulp. Do not dice it; chunks ruin the creamy texture.
Ingredients
- dry elbow macaroni8 oz
- apple cider vinegar1 1/2 tbsp
- Best Foods or Hellmann's mayonnaise1 cup
- whole milk1/4 cup
- granulated sugar1 tsp
- sweet onion1/4 cup
- carrot1/4 cup
- kosher salt1/2 tsp
- black pepper1/2 tsp
Method
- 01
Boil the macaroni two to three minutes past al dente.
Ignore the box instructions and Italian tradition entirely; the pasta needs to be soft, fat, and plump so it acts like a sponge for the dressing.
- 02
Drain the pasta without rinsing and immediately toss it with the apple cider vinegar.
The steaming hot, open pores of the overcooked macaroni will absorb the vinegar deep into the starch, building flavor from the inside out. Let it sit for ten to fifteen minutes to cool.
- 03
Whisk the mayonnaise, milk, onion pulp, carrot, sugar, salt, and pepper into a smooth dressing.
It is non-negotiable to use Best Foods or Hellmann's here, and make sure you include the liquid juices from the grated onion.
- 04
Fold the dressing into the slightly cooled macaroni until thoroughly combined.
It will look excessively wet and soupy right now, which is exactly where it needs to be before chilling.
- 05
Cover tightly and refrigerate for at least four hours, or ideally overnight.
The starches will swell, absorbing the milk and fat to form a dense, perfectly cohesive salad. Give it a good stir before serving alongside two scoops of rice and whatever meat you just pulled off the grill.
Notes
To restore texture after a long chill, loosen with a splash of dairy.
If the salad feels too stiff the next day, fold in a tablespoon of warm milk or extra mayonnaise to return it to its ideal, scoopable state.
From Cook Hawaiian in America.