Categories: Sides

Ingredients

• 1 tsp kosher salt, plus more for the water
• 1 lb. elbow macaroni
• 3 tbsp apple cider vinegar
• 2 1/4 cups mayo
• 1/4 cup whole milk, plus more if needed
• 2 tbsp sugar
• 2 cups shredded peeled carrots
• 3 scallions, thinly sliced (dark green parts separated)
• 2 celery stalks, finely chopped
• 1/2 small onion, grated
• Black pepper, to taste

Directions

1. Bring a large pot of heavily salted water to a boil. Add the macaroni and cook 2 minutes longer than directed. Drain and place in a large mixing bowl. Stir in the vinegar and let cool for 15 minutes.

2. Meanwhile, mix the mayo, milk, and sugar in a medium bowl. Fold into the macaroni along with the carrots, white and light green scallion parts, celery, onion, 1 tsp salt and black pepper. Cover and refrigerate until chilled, at least 2 hours and up to overnight.

3. Give the macaroni salad a good stir and add more milk, 1 tbsp at a time, if needed. Taste and adjust seasoning as needed. Transfer to a serving bowl and garnish with the scallion greens.

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