1- Diving into making traditional Hawaiian macaroni salad is a fun and rewarding process that starts with basic steps for the best results. Begin by cooking 1 pound of macaroni according to package directions, then rinse it under cold water until cool and drain well to stop the cooking process. This keeps the noodles from getting mushy and ensures they absorb just the right amount of dressing.

2- Next, place the cooled macaroni in a large bowl and sprinkle it with 2 tablespoons of apple cider vinegar for a tangy kick. Add 2 shredded carrots and ¼ cup of shredded onion if you like, tossing everything together before refrigerating for 15 minutes to let the flavors start blending.

3- In a small bowl, whisk together 2 ½ cups of mayonnaise, ¼ cup of milk, and 2 teaspoons of sugar until smooth, then fold this mixture into the macaroni bowl until everything is evenly coated. Season with kosher salt and ground black pepper to taste, cover, and refrigerate for at least 4 hours or overnight for the best taste.

4- Before serving, stir gently and add a little more milk if needed to adjust the creaminess. This method not only enhances flavor through make-ahead refrigeration but also incorporates tips like cooking macaroni al dente to prevent it from soaking up too much dressing.