Hawaiian Macaroni Salad

Ingredients

• 1 pound uncooked elbow macaroni
• 1/2 cup shredded carrots
• 1/4 cup grated onions
• 2 tablespoons apple cider vinegar
• 2 cups mayonnaise
• 1/2 cup milk
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• green onions, chopped

Steps

1. 1

   In a pot over medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction. Drain well and transfer to a large bowl.

2. 2

   While still hot, drizzle the apple cider vinegar. Allow to cool.

3. 3

   In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until smooth.

4. 4

   Add the carrots and onions to pasta. Gently toss to evenly distribute.

5. 5

   Add 1/2 of the dressing to the macaroni mixture, and stir to combine. Season with salt and pepper to taste. Let stand for a few minutes to allow pasta to soak up the dressing.

6. 6

   Add the remaining half of the dressing and stir to fully coat. Garnish with chopped green onions, if desired.

7. 7

   Cover the bowl with a tight-fitting lid and refrigerate for about 2 to 3 hours to completely chill and the flavors to meld. Serve cold.