2 quarts ice cubes
1 12 oz can frozen limeade concentrate
12 fluid oz tequila
1/4 cup cointreau or triple sec
garnish: kosher salt for the rims; lime slices
working in two batches, place 1 qt ice cubes in blender, 1/2 can limeade 6 oz tequila and 2 tbsp cointreau. Blend at highest speed until almost smooth.
Place a small plate on the countertop and salt it with kosher salt. squeeze a lime around the rim of your glasses and then upend the glasses and roll the rim in the salt.
My whole life I hated macaroni salad (was the awful shit you’d get at the supermarket). I love this version.
I have made it many times and it is always a hit. I went to a friend of a friend’s house and brought this and the hostess’ son (high schooler) was bowled over. He liked macaroni salad and told me he had no idea it could be this good. It was a revelation to him.
Goes great with ribs too.
My only caution would be to follow that recipe religiously. DO NOT vary it at all! It is perfect as is. If you doink around with low fat mayo or more sugar or skip the hot pepper cuz it is hot or whatever you will mess it up. Find the ingredients (particularly those peppers) and stick to the recipe! It takes longer to make than such a simple recipe should but the result is amazing. (NOTE: Despite the jalapeno the result is NOT hot at all…just has a nice zing)
Cutting the veggies to the right size is VERY important here. Look at how they are in the video and replicate that as best you can. It is the longest part of making it but makes a difference.
Vary it at your own risk. I recommend making it exactly as shown and after that vary it if you must but at least give the original a go.
And take the time to do it as in the video. You will be tempted to cut corners. Don’t do it. Be patient.
Cool! Like you, I always thought mac salad was disgusting. But it is practically the state dish of Hawaii and while I don’t like most versions, there are a couple of restaurants that make mac salad to die for. To my great surprise, I found myself craving a good mac salad in Indonesia when I was splitting my time between there and Hawaii.
Without a recipe, I tried to make it in Jakarta and came up with a delicious version that my born-and-raised Hawaii friends have pronounced delicious and authentic. Interestingly, I stumbled on a technique that echoes how that youtube recipe does it: namely, the noodles absorb the dressing overnight, so you end up with a salad that isn’t cloyingly creamy with dressing but which packs all the flavor of a well-dressed salad.
Thanks, Whack-a-Mole, for the macaroni salad recipe. It looks dandy.
I, too, am not a fan of the oversweet versions sold in markets, and though I have a macaroni salad recipe I quite like, it has tuna added to it – which doesn’t go well with ribs. I have a spectacular Asian salad recipe that goes perfectly with ribs, but it isn’t decadent enough for this particular party theme.
I will use your recipe. It also has the advantage of being plenty easy. Thanks again for sharing it!