Hawaiian Macaroni Salad

Ingredients

2 cups elbow macaroni

1/2 cup mayonnaise (preferably Best Foods or Hellmann’s)

1/4 cup whole milk

1 tbsp apple cider vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp black pepper

1/2 cup shredded carrots

1/4 cup finely chopped onion

1/4 cup chopped celery (optional)

1/4 cup chopped green onions (optional)

Directions

Cook the macaroni – Boil the pasta until very soft (a bit overcooked), then drain and rinse with cold water.

Add vinegar – While the pasta is still warm, mix in the apple cider vinegar and let it absorb for a few minutes.

Make the dressing – In a bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper.

Combine ingredients – Toss the cooled macaroni with the shredded carrots, onions, celery (if using), and green onions.

Mix in the dressing – Coat everything well, then cover and refrigerate for at least 4 hours (overnight is best for flavor).