Mo’ Bettahs Macaroni Salad Recipe

There’s something special about the Mo’ Bettahs Macaroni Salad Recipe.

In Hawaii, macaroni salad is a must-have with almost every meal. You find it everywhere – at little food trucks, local spots, and packed lunch plates.

When I got my hands on a plate from Mo’ Bettahs, the macaroni salad caught my eye right away. One bite was all it took!

The salad was creamy, a bit tangy, and so full of flavor. Nobody makes it quite like Mo’ Bettahs. Their food brings a taste of the islands you can truly feel.

When you sit down for a meal with their macaroni salad, it’s almost like sitting on a beach in Honolulu.

The best way to enjoy this dish is with a scoop of steamed rice and your favorite Hawaiian-style meat.

The salad is mixed with elbow macaroni, grated carrots, and mild onion, all tossed in a rich and creamy sauce. If you want to make this at home, set out a bit of time.

Mixing the dressing with the warm pasta by hand and letting it soak up the flavors gives you that true island taste. The process takes a little patience, but trust me – it’s worth every minute.

Today, I’m showing you how I make copycat version, just like Mo’ Bettahs does it, so you can share this classic Hawaiian side at your table, too.

Why You’ll LOVE This Copycat Recipe

You’ll love this copycat Mo’ Bettahs Macaroni Salad Recipe because it’s easy to make and tastes just like the original.

I make it often, and every time, it brings back memories of my first plate lunch in Hawaii. The flavor is creamy, slightly sweet, and just tangy enough to keep every bite interesting.

You get to control how creamy or soft you want it.

The ingredients are simple and affordable, and you probably have most of them at home. Plus, when you make it yourself, you can enjoy a big batch anytime.

Mo’ Bettahs Macaroni Salad Ingredients

• 1 box macaroni (elbow pasta): The base of the salad. Classic elbow macaroni holds the dressing perfectly. Cook it soft – softer than usual pasta – for the traditional Hawaiian style. Shells or rotini can substitute if needed, but elbow macaroni works best.
• 2 tablespoons apple cider vinegar: Adds a light tang and balances the creamy mayo. Mix in while the pasta is warm so the flavor is absorbed. White vinegar can substitute, but apple cider vinegar offers better taste.
• 2 carrots, grated: Adds mild sweetness and a pop of color. Finely grated for a smooth, pleasant texture. Pre-shredded carrots save time, but freshly grated ones have better flavor.
• 1 onion, grated: Yellow or white onion, grated so the flavor blends well. Provides a gentle bite without overpowering the dish. Sweet onions are a good option for a milder flavor. Green onions can work in a pinch – use only the white parts.
• 2 cups mayonnaise: The heart of the creamy dressing. Use real mayo (not light) for best taste and texture. Brands like Hellmann’s or Best Foods are ideal. Mixing in Greek yogurt makes it lighter, though the flavor will differ.
• 1/4 cup milk: Thins the mayo to prevent the salad from being too heavy or dry. Whole milk is ideal, but 2% is acceptable. Buttermilk adds tang, while heavy cream adds richness.
• 1 teaspoon sugar: Balances the vinegar and mayo, adding the signature sweetness known in Mo’ Bettahs. Honey can substitute — use half the amount due to higher sweetness.
• Salt and black pepper, to taste: Brings all the flavors together. Taste and adjust after mixing. Garlic powder or onion powder may add extra depth.

Recommended Equipment

1. Large pot – for boiling the macaroni
2. Colander – to drain the cooked pasta
3. Large mixing bowl – to mix the macaroni and veggies
4. Small bowl – to whisk the dressing
5. Grater – for the carrots and onion
6. Measuring cups and spoons – for accuracy
7. Plastic wrap or a bowl with lid – to chill the salad

How To Make Mo’ Bettahs Macaroni Salad

Step 1 | Cook the Macaroni

Bring a large pot of salted water to a boil. Add your box of macaroni and cook it until it’s very soft – not al dente like regular pasta. This is key for that authentic Hawaiian texture. Drain the pasta well.

Step 2 | Add Vinegar to Pasta

Right after draining, while the macaroni is still warm, place it in a large bowl. Pour in the apple cider vinegar and stir. This helps the pasta absorb flavor early on. Let it sit for about 5 minutes.

Step 3 | Add Veggies

Grate your carrots and onion using a fine grater. Add them straight into the macaroni and give everything a good mix. The warmth of the pasta helps soften the onion and blend the flavors.

Step 4 | Cool the Mixture

Let the macaroni, carrots, and onion cool for 10–15 minutes at room temperature. This makes it easier to mix with the mayo dressing later without making it too runny.

Step 5 | Make the Dressing

In a separate small bowl, mix together the mayonnaise, milk, and sugar. Whisk until smooth. The milk will thin out the mayo and the sugar adds just a touch of sweetness.

Step 6 | Combine Everything

Pour the dressing over the cooled macaroni mixture. Stir it really well to make sure every piece of pasta gets coated in that creamy sauce.

Step 7 | Season and Chill

Add salt and pepper to taste. Give the whole bowl one last mix. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but overnight is best. This gives all the flavors time to blend together.

Step 8 | Serve Cold and Enjoy

Once it’s nice and chilled, give it one more stir before serving. The texture will be creamy and the taste will be spot-on.

Recipe Perfection Tips

• Pasta texture: Cook the pasta 2–3 minutes longer than package directions for authentic Hawaiian texture.
• Flavor boost: Always add vinegar to warm pasta for better flavor absorption.
• Smooth veggies: Grate vegetables finely so they blend smoothly into the salad.
• No mayo split: Let pasta cool before adding mayo to prevent separation.
• Final touch: Taste and adjust seasoning after chilling since flavors can change.
• Flavor balance: Don’t skip the sugar – it balances the tanginess perfectly.

What To Serve with This Mo’ Bettahs Macaroni Salad

I usually pair this macaroni salad with grilled meats like teriyaki chicken, kalua pork, or BBQ beef.

It also tastes great next to a scoop of rice, just like how Mo’ Bettahs serves it in their plate lunches. The salad adds a cool, creamy side to balance out the warm, savory meat.

This salad is also great with fried fish or shrimp. Even a plain grilled burger tastes better with a scoop of this on the side. I’ve even had it with just a hot dog and it still worked.

Make Ahead Tips

You can totally make this Mo’ Bettahs Macaroni Salad Recipe ahead of time, which I love! It actually tastes better after chilling overnight because the flavors blend so well.

Just prepare it up to the chilling step, cover it tightly, and pop it in the fridge. It’ll stay fresh for up to 3 days.

Before serving, give it a quick stir to make it creamy again. This makes it perfect for planning ahead for picnics or dinners!

Storage Process

Store your Mo’ Bettahs Macaroni Salad in the fridge in a covered container. It will stay fresh for up to 5 days.

Make sure to keep it cold at all times. Don’t leave it out at room temperature for more than 2 hours, especially in hot weather.

This salad is meant to be served cold, so you don’t need to reheat it. Just take it out of the fridge and let it sit for a few minutes to take the chill off if you want.

Give it a stir before serving because the dressing can separate a bit. I don’t recommend freezing this salad because mayo doesn’t freeze well. It will change the texture and make it watery when thawed.

You’ll know it’s gone bad if it smells sour, looks watery, or has any mold. Trust your nose – if it doesn’t smell right, throw it out.

Mo’ Bettahs Macaroni Salad Recipe FAQs

1. Why do I need to cook the pasta so soft?

Hawaiian-style macaroni salad uses very soft pasta, which is different from Italian pasta dishes. The soft texture lets the pasta absorb more flavor from the dressing.

2. What if my salad looks too dry after chilling?

Add a little milk, one tablespoon at a time, and stir gently. The salad can look dry after sitting because the pasta absorbs the dressing. Adding milk will bring back the creamy texture. You can also add a bit more mayo if needed.

3. Can I add other veggies to this macaroni salad?

Yes, but keep it simple to stay true to Mo’ Bettahs’ style. Finely chopped celery or green onions can add extra crunch or flavor. Avoid big chunks or veggies like tomatoes that can make the salad watery.

4. Can I use pre-grated carrots?

Yes, pre-grated carrots save time! Just make sure they’re fine, not big chunks. I’ve used them when I’m in a rush, and it turns out perfect. Check the onion too—if you can find pre-grated, that works, but fresh is best.

This “Mo’ Bettahs Macaroni Salad Recipe” is a simple way to enjoy a Hawaiian favorite at home. You’ll feel like you’re enjoying a plate lunch in Hawaii, right from your kitchen.

Give it a try and let me know how it turns out!