L&L Hawaiian Barbecue Macaroni Salad Recipe: Creamy Island-Style Side Dish

This island-style side dish brings authentic Hawaiian BBQ plate lunch flavors to your table. The secret lies in the perfect creamy texture that complements any grilled meat.

I’ve refined this recipe through years of pitmaster experience, ensuring it delivers the same comforting taste you’d find at L&L. Simple ingredients, professional results.

Ingredients for L&l Hawaiian Barbecue Macaroni Salad

Simple pantry staples create this island favorite. Nothing complicated, just perfect texture.

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The mayo is non-negotiable here. Best Foods (or Hellmann’s on the East Coast) gives that signature L&L creaminess—light mayo won’t cut it. I grab mine at Costco in the big jars; it’s cheaper and you’ll use it all. The macaroni should be cooked just past al dente (one minute less than package says), so it soaks up the dressing without turning mushy. Look for Barilla or De Cecco brands for the best bite.

No whole milk? 2% works fine, but skip the skim—it’ll be too thin. Out of vinegar? Apple cider vinegar at the same amount. The mustard can be Dijon for extra bite, but yellow keeps it classic. Fresh onion too strong? Onion powder at half the amount works. Carrots add sweetness and color, but you can skip them if you’re in a rush (the texture won’t be as authentic though).

This tastes better the next day once flavors meld. Keeps 4-5 days in the fridge—store it in a sealed container. Don’t freeze; the mayo separates. Perfect for meal prep; I make a double batch every Sunday for lunches all week.

Step-by-Step Instructions for Creamy Island-Style Macaroni Salad

Here’s the method that delivers that signature L&L texture—creamy, tangy, and just sweet enough.

Step 1: Cook and Cool the Elbow Macaroni

Bring a large pot of salted water to a boil and cook the 12 oz Elbow Macaroni until al dente—about 1 minute less than package instructions. You want it slightly firm because it’ll soften as it absorbs the dressing.

Drain immediately and rinse under cold water to stop the cooking process. This also removes excess starch that could make your salad gummy. Let it drain completely in a colander, then spread it on a baking sheet to cool to room temperature. Warm pasta will melt the mayonnaise and create a greasy texture.

Step 2: Prepare the Vegetable Mix-Ins

Finely grate the 1 whole Carrots—you want tiny, uniform pieces that distribute evenly. Finely mince the 0.25 whole White Onion (soak in cold water for 5 minutes if you prefer a milder bite). Finely dice the 2 pieces Celery into ⅛-inch pieces for consistent texture.

Pat all the vegetables dry with a paper towel after cutting. Excess moisture will thin out your dressing. This trio gives the salad that classic Hawaiian macaroni salad crunch and freshness that balances the creamy base.

Step 3: Whisk Together the Creamy Dressing

In a large bowl, whisk together the 1.5 cups Best Foods Mayonnaise, 0.5 cup Whole Milk, 1 tbsp White Vinegar, 1 tbsp Yellow Mustard, and 1 tbsp Granulated Sugar until completely smooth. The vinegar and mustard add that signature tang, while the sugar balances the acidity.

Then whisk in the 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 0.25 tsp Garlic Powder, and 0.25 tsp Onion Powder. I always taste at this point—you might want to add a pinch more salt depending on your preference, but remember the flavors will intensify as it chills.

Step 4: Combine and Chill for Perfect Texture

Add the cooled macaroni and prepared vegetables to the dressing. Fold everything together gently but thoroughly with a silicone spatula, making sure every noodle is coated. Don’t overmix or you’ll break up the pasta.

Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This chilling time is crucial—it allows the pasta to absorb the dressing and the flavors to meld. The salad should be thick and creamy, not soupy.

Flavor Customization for This l&l hawaiian barbecue macaroni salad

Sweet Heat Twist

Add ½ tsp cayenne pepper to the dressing for a subtle kick that cuts through the creaminess. I also love stirring in 2 tbsp finely chopped pickled jalapeños for extra tang and heat. The contrast makes this island classic even more addictive. 🌶️

Extra Veggie Crunch

For more texture, fold in ½ cup finely diced bell peppers (red or green) or ¼ cup shredded cabbage. These add freshness and color without overpowering the creamy base. Just be sure to pat them dry first.

Protein Boost

Turn this into a main dish by mixing in 1 cup diced ham or chopped Spam—both are Hawaiian BBQ staples. The saltiness pairs perfectly with the sweet, creamy dressing. I often add hard-boiled eggs too.

Herb Infusion

Stir in 1 tbsp fresh parsley or chives for a bright, herby note. This is my go-to when I want to elevate the dish for potlucks. A pinch of dried dill also works if you don’t have fresh herbs on hand.

Tangy Swap

Replace the white vinegar with apple cider vinegar for a fruitier tang. Or, add 1 tsp lemon zest to the dressing for a citrusy lift. These small tweaks keep the island vibe while adding complexity.

Creamier Texture

For an ultra-luxurious version, swap ¼ cup of the milk for ¼ cup sour cream. This adds a velvety richness that’s hard to resist. Just don’t overdo it—too much can make the salad too heavy. 💛

Frequently Asked Questions