This mac salad delivers the creamy texture and tropical flavors that made L&L Hawaiian BBQ famous. The secret lies in the perfect balance of elbow macaroni, crisp vegetables, and a tangy mayonnaise-based dressing.
What sets it apart is the addition of sweet ham and a touch of vinegar for brightness. It’s a refreshing side that pairs perfectly with grilled meats, bringing a taste of the islands to any meal.
Ingredients for L&l Hawaiian Bbq Mac Salad
Elbow macaroni, crisp veggies, and a tangy dressing create this island-inspired classic side dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 8 oz | Cooked al dente, drained |
| Mayonnaise 🥄 | 1 ½ cups | Full-fat for creaminess |
| Cooked Ham 🍖 | 1 cup | Diced, sweet variety preferred |
| Carrots 🥕 | 1 cup | Finely shredded for texture |
| Celery 🥬 | ½ cup | Finely diced for crunch |
| Red Onion 🧅 | ¼ cup | Finely minced for sharpness |
| Apple Cider Vinegar 🍏 | 2 tbsp | For tangy brightness |
| Yellow Mustard 🟡 | 1 tbsp | For depth of flavor |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Green Onions 🧅 | ¼ cup | Thinly sliced for garnish |
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The macaroni is the foundation, so use elbow shape for that classic bite. Barilla or De Cecco brands hold up well to the dressing. The ham should be sweet—Honey-glazed or Black Forest work perfectly. For the veggies, pre-shredded carrots save time, but fresh shredded has better texture. Celery and onion add the crunch that makes this dish—don’t skip them.
No ham? Diced turkey or even cooked chicken can substitute. For a smoother dressing, Dukes or Hellmann’s mayonnaise are ideal. Apple cider vinegar is key for that signature tang, but white vinegar in a pinch. Want it sweeter? Add a pinch more sugar. The mustard can be Dijon for a sharper bite.
This keeps 3-4 days in the fridge—flavors meld and improve overnight. Store in an airtight container. Best served chilled, so make it a day ahead if possible. Doesn’t freeze well due to the mayo base.
Why You’ll Love This Recipe
- I’ll be real: cooked ham goes a long way here, and elbow macaroni is cheap, so it feeds a crowd without breaking the bank.
- One Pot Wonder: I love that I can boil the macaroni, chop the ham, carrots and celery, then mix everything with mayo in one bowl—minimal cleanup.
- Creamy Crunch: The creamy mayo coats the macaroni perfectly while the carrots and celery add that fresh, satisfying crunch.
- Party Ready: Between us, this is my go-to for potlucks and backyard BBQs—everyone always asks for the recipe.
Step-by-Step Instructions for L&L Hawaiian BBQ Mac Salad
This method ensures the perfect balance of creamy texture and tropical crunch.
Step 1: Cook and Cool the Elbow Macaroni
Boil the 8 oz Elbow Macaroni in salted water until al dente, about 1 minute less than package directions. Drain immediately and rinse under cold water to stop the cooking process and remove excess starch.
This prevents the pasta from becoming mushy when mixed with the dressing. Spread it on a baking sheet to cool completely—warm pasta will thin the 1.5 cups Mayonnaise and make the salad greasy.
Step 2: Prepare the Vegetable and Ham Base
In a large bowl, combine the cooled Elbow Macaroni, 1 cup Cooked Ham, 1 cup Carrots, 0.5 cup Celery, and 0.25 cup Red Onion. The finely shredded carrots and diced celery add the signature crunch this dish is known for.
I always use the sweet variety of ham for this recipe—it complements the tangy dressing beautifully. Mix gently to avoid breaking the pasta.
Step 3: Whisk Together the Creamy Dressing
In a separate bowl, whisk the 1.5 cups Mayonnaise, 2 tbsp Apple Cider Vinegar, 1 tbsp Yellow Mustard, 1 tbsp Granulated Sugar, 1 tsp Salt, and 0.5 tsp Black Pepper until smooth. The vinegar and mustard provide the tangy brightness that balances the richness.
The sugar might seem unusual, but it’s essential for rounding out the flavors. Taste and adjust seasoning if needed—the dressing should be creamy with a slight tang.
Step 4: Combine and Chill for Optimal Flavor
Pour the dressing over the pasta-vegetable mixture. Add the 0.25 cup Green Onions and fold everything together gently until evenly coated. The green onions add a fresh, oniony bite that brightens each serving.
Cover and refrigerate for at least 2 hours, preferably overnight. This chilling time allows the flavors to meld and the pasta to absorb the dressing, creating that signature creamy texture.
Pro Tips For Making L&L Hawaiian Bbq Mac Salad
- Chill the Macaroni: After boiling, rinse your elbow macaroni under cold water to stop the cooking process—this keeps it firm and prevents mushiness when mixed with the mayo. I learned this the hard way after ending up with a gummy salad.
- Shred the Carrots Fine: Grate the carrots instead of dicing them; the finer texture blends better with the creamy dressing and distributes the sweetness evenly throughout the salad.
- Skip Overcooking Ham: If using pre-cooked ham, chop it cold and add it at the end—heating it or mixing it in too early can make it rubbery and dry. Sounds weird, but it works.
- Rest Before Serving: Let the salad sit in the fridge for at least 1 hour after mixing—this gives the flavors time to meld and the mayo a chance to soften the veggies slightly. My grandmother swore by this, and she was right.
Storing and Reheating This l&l hawaiian bbq mac salad
Refrigerator Storage
Transfer your creation to an airtight container once fully chilled. I use glass containers with locking lids to keep the flavors fresh. Store in the fridge at 40°F or below for up to 3-4 days. The flavors actually improve overnight as the ingredients meld together. ❄️
Make-Ahead Tip
This dish is perfect for preparing ahead of time. I often make it the night before a BBQ, as the chilling time enhances the creamy texture. Just give it a quick stir before serving to redistribute the dressing and vegetables. 💡
Avoid Freezing
I don’t recommend freezing this salad. The mayonnaise base can separate and become watery when thawed, and the vegetables lose their crispness. If you must freeze, consume within 1 month and expect a change in texture.
Rechilling After Serving
If you’re serving this at a picnic or cookout, keep it in a cooler with ice packs. Never leave it at room temperature for more than 2 hours. After serving, return any leftovers to the fridge promptly to maintain freshness.
Reviving Leftovers
If the salad seems dry after storage, stir in 1-2 tbsp of mayonnaise to restore creaminess. For extra flavor, add a splash of apple cider vinegar to brighten it up. This trick works wonders for day-old portions.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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