#macaroni Archives » Kay's Clean Eats

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Luau! Made with 5 ingredients this creamy lighted up and vegan-friendly macaroni salad is sure to hit the spot. 

Not only did this Healthier Hawaiian Macaroni Salad get the family approval, my kids asked for it the next day! I served it with my Easy Hawaiian Chicken recipe and it truly was the perfect pair. 

This recipe is perfect to bring to a BBQ or have on its own. It stores great in the fridge for up to 5 days, the kids love a bowl for snack time or lunch. Healthier Hawaiian Macaroni Salad does not skimp on flavor it is absolutely delicious!

4 Simple Ingredients for Healthier Hawaiian Macaroni

  •  dry macaroni pasta
  •  shredded carrots 
  •  grated onion 
  •  vegan mayo, or sub regular mayo
  • salt and pepper to taste

That is all you will need to create this delicious macaroni salad!

 

Love easy and healthy side dishes, also try Nutted Wild Rice Pilaf, Mexican Quinoa Salad, and Easy Greek Pasta Salad.

Yield: 4

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Laua! Made with 5 ingredients this lighted up creamy macaroni salad is sure to hit the spot. 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 1/2 cup dry macaroni pasta
  • 1/2 cup shredded carrots 
  • 1 tbsp grated onion 
  • 1/2 cup vegan mayo, or sub regular mayo
  • salt and pepper to taste

Instructions

Cook macaroni according to package, about 10 minutes. You want it softer than al dente. Strain pasta and rinse with cold water to stop cooking. Let chill in the refrigerator.

Add mayo to your chilled macaroni and mix well. Stir in carrots and onion. Season with salt and pepper. Enjoy!

Can be made 24 hours ahead of time and stored in the fridge for 4-5 days.

Hatch Green Chile Macaroni and Cheese

What could possibly make Mac and cheese any better? Hatch Green Chiles that’s what! Hatch Green Chile Macaroni and Cheese is the ultimate baked comfort food with insanely delicious cheesy sauce, flavorful chilis, and a golden panko topping.

Out of all the Mac and cheese in the world, this is my absolute favorite and happens to be my sister’s favorite too! For her birthday she asked me to make Mac and cheese with hatch green chiles and a cake (coming soon), how could I say no to that? It is nice to be asked to cook for others it must mean I’m doing something right, haha!

If you are in the mood for a buttery and cheesy macaroni and cheese this is the recipe for you. Hatch green chiles are the best balance of sweet and heat. The combination of hatch chiles and cheese makes for an insanely delicious meal!

What I find works best is freshly grated cheese. Pre shredded cheese contains anti-caking agents that often make you sauce more gritty and less smooth. Make sure you stir often to avoid clumping. You don’t want a dry macaroni so don’t skimp on the sauce. If I am going to exceed my calories why hesitate and skimp on the cheese make it worth guys! Lastly, if you have little mouths to feed at home you could absolutely omit the chiles for a creamy macaroni & cheese.

Hatch Green Chile Macaroni and Cheese

Hatch Green Chile Macaroni and Cheese

A perfect blend of the cheesy goodness and chili pepper you crave.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 lb short pasta, cellentani is my favorite
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/2 cups whole milk
  • 2 cups mild cheddar
  • 1 cup pepper jack
  • 1 cup sharp cheddar
  • 2 4 oz cans of mild hatch green chiles
  • 1/2 cup panko crumbs
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F and grease your skillet or a 13 x 9-inch baking dish.
  2. Cook your pasta according to package in salted water. Be careful not to overcook. Drain in a colander and run under cool water. Drain all excess water and set aside.
  3. Heat butter on medium-high heat and add the flour. Cook for 2 - 3 minutes and whisk constantly.
  4. Slowly add in the milk and continue to whisk. Bring to a simmer you don't want it to boil, the sauce will thicken. Turn off heat and add the cheese by the handfuls, whisking after each addition. Season with salt and pepper.
  5. Stir in pasta noodles and green chiles and transfer to your prepared baking dish. Place panko crumbs on top and season with more salt and pepper. Bake for 30 mins or until cheese sauce is bubbling and panko crumbs are golden. Enjoy!