Mo’ Bettahs Mac Salad Recipe

Mo’ Bettahs started as a small Hawaiian-style restaurant. Their dish quickly became a favorite in the hearts of many across the mainland. Mo’ Bettahs Mac Salad Recipe is one of those that brings the island’s flavors to life.

This side dish steals the show every time, and mine tastes even fresher and better because it is made with love and care at home, leaving a long-lasting impression.

Why You Will Love Mo’ Bettahs Mac Salad Recipe

Mac salad is short for macaroni salad, a creamy, chilled pasta dish that is super popular in Hawaiian plate lunches. What makes this salad special is how simple it looks, but how rich and flavorful it tastes. It is smooth, slightly tangy, and has just the right crunch from the carrots.

This one keeps it clean, unlike other pasta salads with extras like pickles, eggs, or celery. The texture is soft but not mushy, and the creamy mayo dressing hugs every piece of pasta. The seasoning is light but gives it that perfect savory kick.

If you try it at home, you can bring more. I use just the right amount of mayo, season it well, and make sure the pasta is cooked exactly right. It is creamy, comforting, and has everything you want in a mac salad.

Mo’ Bettahs Mac Salad Recipe Ingredients

This recipe makes enough to serve four people as a side dish.

• 8 oz of elbow macaroni: cooked until tender but not mushy. If no fresh carrots, use pre-chopped or frozen ones, but thaw and drain them first.
• 2 oz of carrots: About a small carrot, chopped into tiny cubes.
• ¼ tsp MSG: MSG adds that deep umami flavor.
• ¼ tsp onion powder: Gives a mild savory taste.
• ¼ tsp coarse black pepper: Adds a bold, peppery bite.
• ⅔ cup mayonnaise: Hellmann’s is best for a smooth, creamy base. You can try avocado mayo or other brands.

Kitchen Tools Needed for Mo’ Bettahs Mac Salad Recipe

• A large pot for boiling the pasta
• Strainer for draining the pasta
• Large mixing bowl for combining all ingredients
• A knife for chopping carrots
• Measuring spoons for accuracy
• Refrigerator-safe container for chilling the salad

Cooking Method of Mo’ Bettahs Mac Salad Recipe

Step 1 | Boil the Macaroni

Bring a large pot of water to a boil. Add elbow macaroni and cook until tender but not too soft. If you want it to hold its shape, pour it into a strainer and rinse it under cold water to prevent it from getting mushy.

Step 2 | Cool Pasta

After rinsing, place the pasta in an ice bath for 15 to 20 minutes to cool down fast and prevent it from soaking up too much dressing, or you can chill it in the fridge for about an hour.

Step 3 | Prepare the Carrots and Seasoning

After that, Peel and chop the carrot into small cubes. Mix the MSG, onion powder, and coarse black pepper in a small bowl so the flavors are even.

Step 4 | Combine the Ingredients

Once the pasta is cold, drain the leftover water and put it in a large mixing bowl. Add the chopped carrots and the seasoning mix, and stir everything gently so the pasta does not break and the seasoning spreads out.

Step 5 | Add the Mayo

Spoon in the mayonnaise a little at a time and stir until the pasta is coated and creamy, ensuring there are no dry spots. Taste it and add more seasoning if you think it needs it.

Step 6 | Chill Before Serving

Cover the bowl and refrigerate for at least 2 hours so the flavors can blend and make the salad taste even better. Serve it cold and enjoy every creamy bite!

Planning to Make Ahead?

This mac salad is perfect for making ahead. In fact, it tastes even better the next day after the flavors have had more time to blend at night. Keep it in the fridge in a sealed container.

Freezing is not recommended because when thawed, the mayo can separate and change texture, making the salad watery and less creamy.

It is best to enjoy it fresh or within 2-3 days of making it. Check and toss if it has gone bad, such as a sour smell, a watery texture, or a changed color.

Tips for the Aloha Spirit

• Add vinegar to absorb the flavor in pasta to get a Hawaiian taste on your plate.
• Adding sugar can maintain the tanginess.
• Well-grated vegetables blend smoothly into the salad.
• Add mayo to prevent the separation of pasta when it’s cool.
• Taste and adjust the seasoning before and after chilling.

Best Dishes to Serve Alongside

Mac Salad is a side for grilled meats like beef brisket, pulled chicken, or lamb shoulder. I pair it with teriyaki chicken and BBQ ribs, as the creamy texture balances out smoky or spicy flavors well.

You can also serve it with burgers or a simple sandwich. Pair it with grilled pineapple for that proper Hawaiian-style combo.

If you are having a cookout, this salad goes well with baked beans, a scoop of white rice, corn on the cob, or coleslaw.

With our other dishes, you can pair Mo’ Bettahs Mac Salad Recipe for a creamy, cool bite that balances bold flavors like lemon garlic chicken or smothered turkey wings. Just keep it chilled until serving time.

FAQs You May Need to Know

Mo’ Bettahs Mac Salad Recipe Common Questions Answered

1. Is MSG safe to use?

MSG is safe in lesser amounts that add a rich, savory flavor. If you prefer not to use it, swap it with a pinch of salt or a splash of soy sauce for a similar taste.

2. Can I add other veggies?

You can add peas, chopped celery, or even a bit of shredded cheese, but ensure these do not overpower the creamy base.

3. Why is my salad watery the next day?

It can become watery if the pasta is not appropriately cooled or too much mayo is added. The pasta should be chilled well and mixed slowly into the mayo.

4. Can I make this without mayo?

You can try using plain Greek yogurt or a yogurt and sour cream mix, but the taste and texture will differ.

Continue to Content

Yield: 4

Mo' Bettahs Mac Salad Recipe

Print

This creamy and flavorful Mo' Bettahs Mac Salad Recipe is made in just under 3 hours! It's easy to prep and perfect for your next meal or BBQ.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chilling Time: 2 hours 20 minutes

Total Time: 2 hours 45 minutes

Ingredients

• 8 oz of elbow macaroni
• 2 oz of carrots
• ¼ tsp MSG
• ¼ tsp onion powder
• ¼ tsp coarse black pepper
• ⅔ cup mayonnaise

Instructions

1. Bring a large pot of water to a boil. Add elbow macaroni and cook until tender but not too soft. If you want it to hold its shape, pour it into a strainer and rinse it under cold water to prevent it from getting mushy.
2. After rinsing, place the pasta in an ice bath for 15 to 20 minutes to cool down fast and prevent it from soaking up too much dressing, or you can chill it in the fridge for about an hour.
3. After that, Peel and chop the carrot into small cubes. Mix the MSG, onion powder, and coarse black pepper in a small bowl so the flavors are even.
4. Once the pasta is cold, drain the leftover water and put it in a large mixing bowl. Add the chopped carrots and the seasoning mix, and stir everything gently so the pasta does not break and the seasoning spreads out.
5. Spoon in the mayonnaise a little at a time and stir until the pasta is coated and creamy, ensuring there are no dry spots. Taste it and add more seasoning if you think it needs it.
6. Cover the bowl and refrigerate for at least 2 hours so the flavors can blend and make the salad taste even better. Serve it cold and enjoy every creamy bite!

Nutrition Information:

Serving Size: 4
Amount Per Serving: Calories: 360

Try Mo’ Bettahs Mac Salad Recipe to see how it brings a little island flavor to your table. I sure do. You will love every bite of this!