Nine Ovens

 

Hawaiian Macaroni Salad

 

2 cups half-and-half

2 cups mayonnaise

2 tablespoons grated yellow onion

1 tablespoon brown sugar

1 teaspoon freshy ground black pepper

1 teaspoon coarse sea salt

1 pound elbow macaroni

1/4 cup cider vinegar

5 green onions, thinly sliced

2 large celery ribs, thinly sliced

1 cup grated carrots

1 cup peas (optional)

 

In a medium bowl, whisk together first six ingredients; cover and chill. Cook macaroni until just past al dente stage. Drain and return to warm pot. Stir in vinegar. Cover and allow to rest 20 minutes. Stir in half the dressing. Cover and rest another 20 minutes. Stir in remaining ingredients and dressing. Chill at least two hours before serving.