Ever since I first tried the macaroni salad at L& L Hawaiian Barbecue, I have wanted more. And I am not a fan of macaroni salad. Unfortunately, I had it when visiting my sister in San Diego, CA and I haven't been anywhere, since, that had one. I finally, after years of looking, found a lead, and from that information, created a recipe that approximates the salad pretty well.
Of course, if you are not trying to clone L & L's recipe, you can always add diced ham, finely chopped shallots, or anything else you fancy.
3/4 of a 1 lb box of elbow macaroni, cooked past al dente (add 3-5 minutes to longest cooking time), cooled
3/4 cup Best Foods or Hellman's Mayonnaise (it has to be this brand to get the correct taste)
1/4 cup milk
1/4 cup heavy cream
1/2 medium-sized carrot, peeled
1 tablespoon canned white tuna, drained
In a large covered storage bowl, mix mayonnaise, milk, and tuna. I do this step in a food processor to integrate the tuna well.
Shred carrot finely into mayo mixture.
Season with salt and pepper and stir. Taste and re-season, if necessary.
Add cooked macaroni and mix well.
Cover and refrigerate for an hour then add heavy cream to make creamy, stir well. Taste and re-season as needed.