Macaroni Salad from L&L Hawaiian BBQ
My husband ordered a plate lunch from L&L Hawaiian Barbecue every Friday for two straight years. He always asked for chicken katsu with two extra scoops of Macaroni Salad from L&L Hawaiian BBQ on the side.
Most copycat recipes online turn dry and chalky by dinner time. Some versions use sour salad dressings that ruin the mellow island taste completely.
My tested recipe keeps every bite glossy, rich, and cold using simple pantry staples. You mix everything in one large bowl without any complicated steps.
What Makes Hawaiian Plate Lunch Macaroni Salad Authentic
Hawaiian plate lunch spots started serving cold macaroni salad in the 1970s. Diners paired hot meats with two scoops of rice and creamy pasta. True island salad avoids sharp vinegar or mustard tang. It relies on a heavy coating of rich mayonnaise that clings to every curved noodle.
I use Best Foods mayonnaise because it gives the exact mild richness found in Hawaiian diners. Standard pasta recipes tell you to cook elbow noodles al dente. That technique ruins a cold Hawaiian macaroni salad every single time.
Firm noodles drink up mayonnaise as they sit, leaving your bowl dry and clumpy. Overcooking fills the pasta with water so the noodles stay plump.
Macaroni Salad from L&L Hawaiian BBQ Ingredients
1/2 Pound Barilla Elbow Macaroni: This forms the tender base of the salad. Barilla elbow noodles hold their curved shape well even when boiled past the standard box time. Small shell pasta works in its place, holding extra mayonnaise inside each tiny pocket.
3 Cups Best Foods Real Mayonnaise: This is the key base that gives the dressing its thick, creamy texture. Best Foods has a mellow flavor that never tastes sour or sharp. Hellmann’s real mayonnaise works in its place on the East Coast, offering the exact same richness.
1/2 Tablespoon Diamond Crystal Fine Salt: Salt seasons the boiling water and rounds out the mayonnaise dressing. Fine grains dissolve quickly into cold pasta without leaving any gritty texture. Fine sea salt works in its place, measuring cup for cup with equal savory balance.
1/2 Tablespoon McCormick Garlic Powder: Garlic powder adds a subtle savory background note that keeps the salad from tasting flat. McCormick is what I keep stocked in my pantry drawer. Granulated garlic works in its place, dissolving easily into the mayonnaise mixture.
1/2 Tablespoon Coarse Black Pepper: Freshly ground black pepper adds mild heat and classic dark flecks throughout the white pasta. It balances the heavy richness of the mayonnaise dressing. Ground white pepper works in its place for a cleaner, uniform pale look.
1 Medium Fresh Carrot: Fresh carrot adds natural sweetness and bright orange color. Grate it on the smallest holes of your box grater so the pieces cling to the pasta. Finely grated yellow carrot works in its place, blending smoothly into the dressing.
Required Kitchen Equipment
- Large Stockpot: Boils pasta in salted water.
- Fine Mesh Colander: Rinses and cools noodles fast.
- Four-Sided Box Grater: Shreds carrots into tiny flecks.
- Large Pyrex Mixing Bowl: Holds the complete salad mixture.
- Wide Silicone Spatula: Folds dressing smoothly without crushing.
How to Make Macaroni Salad from L&L Hawaiian BBQ
1. Boil the Salted Water: Fill your stockpot with three quarts of water. Bring to a rolling boil over high heat. Stir in half a tablespoon of fine salt and the dry elbow macaroni. Stir frequently during the first few minutes. The boiling water should look cloudy with starch as the macaroni begins to soften and expand.
2. Overcook the Macaroni Soft: Boil the macaroni for twenty to twenty-five minutes until completely soft and swollen. Pull one noodle out with a spoon and press it between your fingers. The noodle should look pale ivory and feel totally tender, with no hard white ring left inside.
3. Cool Completely with Cold Water: Pour the hot pasta into your colander. Run cold tap water over the noodles while stirring with a large spoon. Shake the colander firmly to drain all standing water. The noodles should feel cold to the touch with zero steam rising from the colander.
4. Fold Dressing and Chill: Transfer the cooled macaroni into your large Pyrex bowl. Add three cups of Best Foods mayonnaise, garlic powder, black pepper, and grated carrots. Stir gently with a silicone spatula. The salad should look glossy, creamy, and evenly coated with tiny orange flecks throughout.
Tips for Perfect Hawaiian Macaroni Salad Every Time
1. Salad Dries Out Overnight: The pasta absorbed surface moisture. Stir in two tablespoons of cold milk to restore creamy shine.
2. Dressing Turns Watery or Greasy: The noodles were warm or wet. Always dry the pasta well and cool completely before mixing.
3. Carrot Pieces Fall to the Bottom: The carrot shreds were too thick. Use the finest grater holes so flecks cling to noodles.
4. Flavor Feels Flat Next Day: Cold fridge air dulls seasonings. Sprinkle a pinch of salt and black pepper right before serving.
5. Macaroni Breaks Apart While Stirring: Soft noodles need gentle handling. Use a wide silicone spatula rather than a metal spoon.
6. Dressing Tastes Too Heavy: Add one extra tablespoon of finely grated carrot to bring fresh crisp sweetness to the bowl.
Delicious Variations on L&L Macaroni Salad Recipe
Sweet Maui Onion Version: Add two tablespoons of finely grated sweet yellow onion into the mayonnaise. It adds a zesty, savory crunch that pairs wonderfully with grilled teriyaki beef skewers.
Tuna Mac Plate Lunch Version: Fold in one five-ounce can of drained albacore tuna with the mayonnaise dressing. This makes a hearty lunch option alongside warm sticky white rice.
Spicy Sriracha Version: Stir one tablespoon of sriracha chili sauce into the mayonnaise before tossing with the pasta. The dressing turns pale pink with a zesty kick for fried chicken tenders.
Garlic Lover’s Version: Double the garlic powder to one full tablespoon and add a pinch of onion powder. This savory version tastes delicious next to grilled hamburger patties.
Crunchy Celery Version: Mix in a quarter cup of finely minced celery ribs. It adds a fresh crisp texture without altering the traditional creamy mayonnaise flavor profile.
What to Serve With Macaroni Salad from L&L Hawaiian BBQ
Hawaiian macaroni salad is the classic partner for crispy chicken katsu. The cool, creamy dressing balances hot crunchy fried cutlets and savory katsu sauce.
Serve two generous scoops alongside sticky medium-grain white rice and grilled beef short ribs. The rich mayonnaise complements smoky teriyaki glazes on hot summer afternoons.
This side dish also pairs naturally with loco moco and grilled chicken skewers. Set a cold can of passion orange guava juice on the table to complete your home plate lunch.
How I Store Sonic Groovy Sauce
Store leftover macaroni salad in an airtight glass container on the middle shelf of your refrigerator. It stays fresh and creamy for up to 4 days. Give the bowl a gentle stir with a spoon before serving chilled leftovers to redistribute the mayonnaise dressing evenly.
Never freeze this macaroni salad. Freezing breaks mayonnaise emulsions, leaving thawed pasta watery and oily.
You can assemble this complete salad twenty-four hours before a family gathering or backyard cookout. Chilling overnight lets the simple seasonings meld deeper into the soft pasta. Keep the bowl sealed tightly with plastic wrap in the coldest section of your refrigerator until serving time.
Fold in two extra tablespoons of mayonnaise right before setting the bowl on the table to restore maximum glossy richness.
Frequently Asked Questions
1. What does L&L put in their macaroni salad?
L&L macaroni salad uses soft elbow pasta, heavy real mayonnaise, grated carrots, sweet onion, salt, and pepper. Modern restaurant locations serve a tuna-free recipe.
Older community cookbooks sometimes added canned tuna, but diner plates today keep the mix simple and creamy.
2. Does L&L Hawaiian BBQ put tuna in their mac salad?
Generally no, modern L&L Hawaiian BBQ locations do not add tuna to their salad. Online confusion comes from older Hawaiian family recipes that included canned tuna.
Today, restaurant franchises prepare a classic tuna-free side dish.
3. Is Hawaiian macaroni salad healthy?
Hawaiian mac salad is a calorie-dense side dish high in fat and carbohydrates from mayonnaise and pasta. Enjoy it in moderation with lean grilled meats. Making it at home lets you use light mayonnaise or Greek yogurt.
4. What’s the most popular item at L&L Hawaiian BBQ?
Chicken Katsu is one of the top best-sellers at L&L Hawaiian BBQ. Diners enjoy the crispy panko coating and sweet katsu sauce.
Other menu favorites include BBQ Chicken, beef short ribs, Loco Moco, and Spam Musubi.
5. What does L&L stand for?
L&L traces back to 1952 when founders opened L&L Dairy on Liliha Street in Honolulu. Eddie Flores Jr. and Johnson Kam bought the business in 1976.
Local folklore suggests ‘Lau and Lum,’ but official records do not confirm that meaning.
6. What’s better, L&L or Ono Hawaiian BBQ?
L&L and Ono Hawaiian BBQ offer different culinary styles. L&L specializes in traditional island diner comfort foods and thick mac salad.
Ono Hawaiian BBQ focuses on open-flame grilled meats. Choosing the best depends entirely on personal taste.
Macaroni Salad from L&L Hawaiian BBQ
Ingredients
Method
- Boil the Salted Water: Fill your stockpot with three quarts of water. Bring to a rolling boil over high heat. Stir in half a tablespoon of fine salt and the dry elbow macaroni. Stir frequently during the first few minutes.
- Overcook the Macaroni Soft: Boil the macaroni for twenty to twenty-five minutes until completely soft and swollen. Test one noodle to confirm it is fully tender with no firm white core inside.
- Cool Completely with Cold Water: Drain the hot pasta in a colander. Rinse thoroughly under cold running tap water while stirring until the noodles feel completely cold to the touch.
- Fold Dressing and Chill: In a large mixing bowl, combine the cold macaroni, Best Foods mayonnaise, garlic powder, coarse black pepper, and grated carrots. Stir gently with a silicone spatula until glossy and evenly coated. Refrigerate for at least two hours before serving.
Notes
Keep a batch of Macaroni Salad from L&L Hawaiian BBQ chilled and ready for plate lunches, BBQ dishes, or any meal that needs a creamy Hawaiian-style side.
