L&L Hawaiian Macaroni Salad Recipe

There are some restaurant sides you do not plan to think about later. They just show up on the plate, tucked beside the rice and barbecue chicken, and somehow become the reason you start searching for the recipe when you get home.

That was me with the L&L Hawaiian BBQ macaroni salad.

I had gone in for the smoky BBQ meat, but that cold, creamy mac salad kept stealing the bite. It was not loaded with pickles, eggs, mustard, or crunchy celery like a deli macaroni salad. It was softer, smoother, a little tangy, a little sweet, and very easy to keep eating.

After testing the mac salad and getting a few helpful clues from a local who works around L&L, this restaurant like L&L Hawaiian macaroni salad version finally landed close to the plate lunch mac salad I remembered.

Today I’m sharing the L&L Hawaiian Macaroni Salad Recipe that brings that same creamy, tangy, and slightly sweet Hawaiian flavor without actually visiting Hawaii.

What Type of Macaroni Should Use for L&L Hawaiian Macaroni Salad

Use regular elbow macaroni for this recipe because it gives you the closest restaurant-style texture. I tested it with small shells and cavatappi, but elbow macaroni holds the creamy dressing better without making the salad feel too heavy.

The pasta should be cooked tender, not firm like Italian pasta salad. Hawaiian-style mac salad needs that softer bite because the warm noodles soak up the vinegar and dressing better.

I like using Barilla, Ronzoni, or any basic store-brand elbow macaroni. Do not rinse it after draining because the warm starch helps the dressing cling.

L&L Hawaiian BBQ Macaroni Salad vs Other Hawaiian Mac

L&L Hawaiian BBQ macaroni salad is usually softer, creamier, and simpler than many deli-style macaroni salads. Some Hawaiian mac salads add tuna, potatoes, celery, or boiled eggs, but this copycat keeps the focus on tender macaroni, carrot, mayo, and a tiny sweet-tangy balance.

Compared with a mainland BBQ macaroni salad, this one is less crunchy and less mustard-heavy. I like it because it does not fight with the grilled meat on the plate. It cools everything down, adds creaminess, and makes a scoop of rice taste even better.

Perfect For

Family Hawaiian BBQ Plates – A classic side that completes the rice, meat, and mac salad combo.

Backyard Cookouts – Sits perfectly beside grilled chicken, ribs, and burgers.

Meal Prep Sides – A cold, creamy option that portions easily for the week.

Potlucks & Family Parties – Makes enough to serve a crowd and always disappears fast.

Katsu Nights at Home – Pairs beautifully with crispy chicken and island-style meals.

Busy Weeknight Dinners – A simple way to add a restaurant-style side without extra effort.

Make-Ahead Meals – Tastes even better after chilling overnight.

L&L Hawaiian BBQ Macaroni Salad Ingredients

1 pound elbow macaroni – Regular elbow macaroni is the best choice here. Cook it until tender, following the package directions, but do not rinse it after draining. The pasta needs to stay hot so it can absorb the apple cider vinegar.

2 tablespoons apple cider vinegar – This gives the salad its light tang. Add it while the macaroni is still hot. That step matters because the pasta drinks in the vinegar instead of letting it sit on the outside.

2 medium carrots, finely shredded – Carrots add the classic little orange bits you see in Hawaiian mac salad. Use the fine side of a box grater if you can. Big carrot shreds can feel too crunchy.

1/4 cup shredded or finely minced onion, optional – Onion adds a little sharpness, but it is not required. If you use it, grate it finely or mince it very small. You want flavor, not big onion bites.

2 1/2 cups mayonnaise – Use a full-fat mayonnaise for the best texture. Best Foods or Hellmann’s works well, depending on where you live. Avoid light mayo if you want that creamy plate-lunch taste.

1/4 cup milk – Milk loosens the mayo and makes the dressing smoother. Whole milk gives the richest texture, but 2% also works.

2 teaspoons granulated sugar – The sugar does not make the salad sweet like dessert. It just softens the vinegar and balances the mayo.

Salt, to taste – Start light, then adjust after the salad chills. Cold food often needs a touch more seasoning before serving.

Black pepper, to taste – A little black pepper gives the salad a simple finish. Use finely ground pepper if you want a smoother restaurant-style look.

Up to 2 tablespoons milk, for adjusting before serving – Macaroni salad thickens in the fridge. A small splash of milk brings it back to a creamy texture without watering it down.

How To Make L&L Hawaiian BBQ Macaroni Salad

Step 1 | Cook the Macaroni Until Tender

Bring a large pot of salted water to a boil, then cook the elbow macaroni according to the package directions. For this recipe, tender pasta works better than firm pasta. Once it is done, drain it well, but do not rinse it. Keep the macaroni hot because the next step depends on that warmth.

Step 2 | Add Vinegar While the Pasta is Hot

Transfer the hot macaroni to a large bowl and drizzle the apple cider vinegar over it. Stir right away so the vinegar spreads through the pasta. This step gives the macaroni a light tang from the inside instead of making the dressing taste sour later.

Step 3 | Stir in the Carrots and Onion

Add the finely shredded carrots while the pasta is still warm. If you are using onion, add it now too. Stir until everything looks evenly mixed. The warmth slightly softens the carrots and onion, which helps the salad taste more like the restaurant version.

Step 4 | Chill the Pasta Mixture Briefly

Place the macaroni mixture in the refrigerator for about 15 minutes. You do not need it ice cold yet. You just want it cooled down enough so the mayonnaise dressing does not melt into an oily texture when added.

Step 5 | Make the Creamy Dressing

In a separate bowl, combine the mayonnaise, milk, and granulated sugar. Whisk until smooth. Take a few extra seconds here because smooth dressing coats the pasta better and gives the salad that creamy, even finish.

Step 6 | Combine the Salad

Remove the cooled macaroni from the refrigerator. Pour the dressing over the pasta and fold everything together with a spatula or large spoon. Stir gently, but make sure every piece of macaroni gets coated. It may look very creamy at first, and that is okay. The pasta will absorb some of it as it chills.

Step 7 | Season to Taste

Add salt and black pepper, then stir again. I like to season lightly at this stage and adjust later before serving. After a few hours in the fridge, the flavors settle and the salad tells you what it needs.

Step 8 | Refrigerate for Best Flavor

Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 4 hours. Overnight is even better. This is when the salad turns from plain pasta with dressing into real Hawaiian BBQ-style mac salad.

Step 9 | Adjust Before Serving

Before serving, stir the salad well. If it looks thick or a little dry, add a small splash of milk, using no more than 2 tablespoons total. Stir until it looks creamy again. Do not add too much milk at once because the salad should stay rich, not runny.

Step 10 | Serve Cold

Serve the macaroni salad well chilled. Scoop it next to grilled meat, steamed rice, chicken katsu, teriyaki chicken, or BBQ beef. That cold creamy bite is what makes the whole plate feel complete.

Helpful Tips for Making Authentic L&L Hawaiian BBQ Macaroni Salad at Home

• Add the apple cider vinegar while the macaroni is still hot. It soaks in better and gives the pasta that slight tang you expect from this style of mac salad.
• Do not rinse the macaroni after cooking. The starch helps the dressing cling to each piece instead of sliding off.
• Finely shredded carrots work best here. Thick pieces stay too firm and don’t blend into the creamy texture.
• Full-fat mayonnaise makes a noticeable difference. It gives the salad that smooth, rich consistency you get from a plate lunch spot.
• Let the salad chill for at least 4 hours. Overnight is even better because the flavors settle and the texture thickens.

Sides and Mains That Goes Perfectly with This L&L Hawaiian BBQ Macaroni Salad

Grilled Hawaiian BBQ chicken – Serve a cold scoop beside sticky grilled chicken and white rice. The creamy salad cools down the smoky edges of the chicken and makes the plate feel like something you would order from a local BBQ spot.

Chicken katsu – This salad is perfect next to crispy chicken katsu because the soft macaroni balances the crunchy coating. Add katsu sauce on the side, keep the salad cold, and let every bite hit creamy, crispy, and sweet.

BBQ ribs or pulled pork – A rich meat dish needs something cool beside it, and this mac salad does that job well. Spoon it onto the plate right before serving so it stays chilled against the warm meat.

Burgers or sliders – You do not have to save this salad for island-style meals only. It works great with burgers, sliders, and grilled sandwiches when you want a creamy side that feels more fun than plain chips.

A simple rice bowl – Add rice, teriyaki chicken, cucumber, and a scoop of this macaroni salad. It turns a basic bowl into a fuller meal without needing another sauce or side dish.

Leftover Storing & Make Ahead Tips

Leftover

Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 to 4 days. Keep it cold and do not leave it sitting out for more than 2 hours. If it has been outside in hot weather, play it safe and refrigerate it sooner.

Make Ahead

This Hawaiian mac salad recipe is better when made ahead. Prepare it the night before, cover it tightly, and refrigerate overnight. Before serving, stir well and add a small splash of milk if it looks too thick. Freezing is not recommended because the mayo dressing can separate and turn watery after thawing.

L&L Hawaiian BBQ Macaroni Salad Recipe FAQs

Why do you add vinegar to hot macaroni?
Hot macaroni absorbs the apple cider vinegar better. This gives the pasta flavor before the dressing goes on, so the salad tastes balanced instead of flat.

Should I rinse the macaroni after cooking?
No, do not rinse it for this recipe. The warm starch on the pasta helps the vinegar and creamy dressing cling better.

Can I make this macaroni salad without onion?
Yes. Onion is completely optional. If you want a smoother, milder flavor, leave it out. The salad will still taste creamy and close to the classic style.

What mayonnaise works best for Hawaiian macaroni salad?
Full-fat mayonnaise works best. Best Foods or Hellmann’s are good choices. Light mayo can make the dressing thinner and less rich.

Why did my macaroni salad get dry after chilling?
The pasta keeps absorbing dressing in the refrigerator. Stir it well before serving and add up to 2 tablespoons of milk to bring back the creamy texture.

Can I double this recipe for a party?
Yes, this recipe doubles well. Use a very large bowl, chill it overnight, and wait to make the final milk adjustment until right before serving.

This L&L Hawaiian BBQ Macaroni Salad Recipe is the kind of side that makes a homemade plate lunch feel complete. It is simple, creamy, and close to the restaurant-style mac salad I kept going back for. The best part is how easy this copycat L&L Hawaiian macaroni salad gets better after chilling, so make it ahead and let the fridge do the work.