Prep time: 10 minutes
Cook time: 15 minutes
-1 lb elbow macaroni
-1/2 cup apple cider vinegar
-2 cups mayonnaise, divided
-2 cups whole milk, divided
-1 tbsp brown sugar
-1 1/2 tsp salt
-2 tsp freshly ground black pepper
-1 bunch scallion, sliced thin
-1 1/2 cups shredded carrots
Bring a large pot of salted water to a rolling boil. Add macaroni and cook until soft, 10-12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. Let cool for 10 minutes.
In a large bowl, whisk together 1 cup of the mayonnaise, 1 1/2 of the whole milk, sugar, salt, and pepper.
Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and fold in the scallion and carrots. Whisk together the remaining 1 cup mayonnaise and 1/2 cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper, as needed.
Chill in the refrigerator until cold.