Mac Salad — Hawaiian Macaroni Salad

Ingredients

• 450 g elbow macaroni
• 1 carrot, finely grated
• 1 tbsp apple-cider vinegar or whole milk, splash; either one
• 240 g Best Foods mayonnaise, generous; add more to finish if needed
• 1 tsp fine salt, or to taste
• ½ tsp white pepper, freshly ground

Method

1. 1
   Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook two to three minutes beyond the package's stated time. The noodles must be fully soft — yielding with no resistance whatsoever at the centre. Drain immediately.
2. 2
   Transfer the drained macaroni to a large bowl while it is still hot. Add the grated carrot and the splash of vinegar or milk, and stir to combine. The heat opens the noodles so they absorb the dressing; the carrot softens against the residual warmth. The mixture should smell faintly of vinegar and steaming starch.
3. 3
   Add the Best Foods mayonnaise and fold thoroughly until every noodle is coated. Season with salt and white pepper. The salad should look uniformly creamy white with visible flecks of orange carrot throughout.
4. 4
   Cover and refrigerate for several hours — overnight is best. The noodles will absorb the dressing and the salad will become denser and creamier. If the texture appears tight after chilling, fold in a little additional mayonnaise. The finished salad is mild, creamy, and slightly tangy at the back of the palate.