Categories: Salad

Ingredients

• 1 lb elbow macaroni
• 1/2 cup apple cider vinegar
• 2 cups whole or 2% milk, divided (skim or 1% is just too thin)
• 2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
• 1 Tbsp brown sugar
• 4 green onions, thinly sliced
• 1 large carrot, peeled & grated
• 1 celery stalk, minced
• Salt & pepper

Directions

1. Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.

2. Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

3. Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.

4. Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.

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