Hawaiian Mac Salad (traditional)
½ cup shredded carrots
1 tsp. kosher salt
1 tbsp. coconut sugar
1 cup mayonnaise
2 medium russet potatoes, peeled and diced
2 cups macaroni noodles
½ cup shredded sharp cheddar cheese
In a large saucepan with water, bring to a boil. Add the macaroni, and potatoes and cook until tender, about 12-14 minutes. Remove from the heat and drain.
In a large bowl, combine the shredded carrots, salt, sugar and mayonnaise. Then add the potatoes and macaroni. Stir to combine and add the grated cheddar cheese. Serve at room temperature or chilled.