Hawaiian Macaroni Salad
Source of Recipe
List of Ingredients
1 lb elbow macaroni
½ cup apple cider vinegar
2 cups whole or 2% milk, divided (skim or 1% is just too thin)
2 cups real mayonnaise, ideally Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper to taste
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.
Meanwhile, whisk together 1½ cups of the milk, 1 cup of the mayonnaise, the brown sugar, ½ tsp of salt and 2 tsp pepper.
Once the cooked pasta has cooled for 10 minutes, whisk in the dressing.
Let cool completely.
Add the remaining ½ 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