L&L Hawaiian BBQ Mac Salad Recipe: Creamy Tropical Twist on a Classic

This mac salad brings a creamy Hawaiian twist to a classic side dish favorite. The secret lies in the perfect balance of textures and flavors.

Tender elbow macaroni meets a rich, tangy dressing with a hint of tropical sweetness. It’s the ideal companion to any BBQ spread.

Ingredients for L&l Hawaiian Bbq Mac Salad

Pantry staples plus a few fresh veggies. Nothing exotic, just creamy perfection.

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The mayo is non-negotiable here. Best Foods is the gold standard for Hawaiian mac salad—it’s got that specific sweetness and creaminess that defines the dish. You can find it at any Walmart or Costco. For the macaroni, elbow is traditional, but any short pasta works in a pinch. Just don’t overcook it (mushy noodles ruin the texture).

No apple cider vinegar? White vinegar in a pinch, but the cider vinegar’s mildness is key. Out of carrots? Shredded cabbage adds a similar crunch. Skip the bread if you want, but it soaks up the dressing beautifully. The sugar might seem like a lot, but it’s what makes this taste like L&L. Don’t skip it (worth the extra minute).

This tastes even better after a night in the fridge—2-3 days max for leftovers. The flavors meld, and the texture gets dreamy. Pack it in an airtight container, and you’ve got BBQ-ready sides for any gathering.

Step-by-Step Instructions for L&L Hawaiian BBQ Mac Salad

Here’s how I make this creamy, tangy salad that’s a staple at every Hawaiian gathering.

Step 1: Cook and Cool the Elbow Macaroni

Start by cooking the 12 oz Elbow Macaroni according to package instructions until al dente. This ensures the pasta holds its shape and texture in the salad. Drain it immediately and rinse under cold water to stop the cooking process—this also removes excess starch that could make the dish gummy.

Let the macaroni cool completely before mixing. Warm pasta can melt the mayonnaise and turn the dressing oily. Spread it on a baking sheet and refrigerate for 15-20 minutes if you’re short on time.

Step 2: Prepare the Vegetables and Bread

While the pasta cools, finely grate the 2 whole Carrots (packed) and finely mince the 0.5 whole White Onion. These add sweetness and a subtle bite. Finely dice the 2 whole Celery Stalks for a satisfying crunch in every bite.

If using the optional texture booster, cube the 2 slices Hawaiian Sweet Bread into small pieces. Toasting these cubes lightly in a dry pan for 2-3 minutes enhances their sweetness and prevents sogginess in the salad.

Step 3: Whisk Together the Dressing

In a large bowl, combine the 1.5 cups Mayonnaise, 0.5 cup Best Foods Mayonnaise, 0.25 cup Apple Cider Vinegar, 0.25 cup Whole Milk, 2 tbsp Granulated Sugar, 1 tbsp Yellow Mustard, 1 tsp Garlic Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk until smooth and fully emulsified.

The vinegar and mustard balance the richness of the mayonnaise, while the sugar rounds out the tang. Taste and adjust the seasoning now—it’s easier to fix before adding the pasta and veggies.

Step 4: Combine Everything Gently

Add the cooled macaroni, grated carrots, minced onion, and diced celery to the dressing. Fold everything together with a silicone spatula until evenly coated. If using the bread cubes, add them now and mix lightly to avoid breaking them apart.

The dressing should cling to every piece of pasta and veggie without pooling at the bottom. If it seems too thick, add a splash more milk, 1 tbsp at a time, until it reaches your desired consistency.

Step 5: Chill and Let the Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This chilling time is crucial—it allows the flavors to develop and the pasta to absorb the dressing fully.

Give it a final stir before serving. The salad should look creamy and slightly glossy, with the vegetables evenly distributed. Serve it cold as a side dish to grilled meats or as a refreshing standalone meal.

Troubleshooting l&l hawaiian bbq mac salad

Dressing Too Thin

If your dressing looks watery, you likely added too much vinegar or milk. Fix it by whisking in 1-2 tbsp more mayonnaise at a time until it thickens. I keep a backup jar of Best Foods just for this. 💡

Salad is Dry

After chilling, if the salad seems dry, stir in 1-2 tbsp whole milk or a spoonful of reserved pasta water. The macaroni absorbs dressing as it rests, so this is normal. Let it sit for 15 minutes after adding liquid to redistribute.

Bread Soggy

Toasting the Hawaiian Sweet Bread cubes is non-negotiable. If you skipped this step, remove soggy pieces and replace with fresh, toasted cubes. Next time, toast for 3-4 minutes in a dry pan for maximum crunch. 🔥

Dressing Too Sweet

Hawaiian mac salad should be tangy-sweet, not cloying. If yours tastes like dessert, balance it with 1 tsp apple cider vinegar or a pinch of salt. Mix well and retaste before adjusting further.

Vegetables Watery

Prevent a watery salad by salting and draining your grated carrots and onion first. Toss them with ½ tsp salt, let sit for 10 minutes, then squeeze out excess moisture with a clean towel.

Pasta Mushy

Overcooked macaroni turns this dish into paste. Cook your 12 oz elbows for 1 minute less than package instructions, then rinse immediately in cold water. The pasta continues cooking slightly as it cools.