Ingredients
- 1 pound elbow macaroni
- 2 tablespoons apple cider vinegar
- 2 carrots shredded
- 1/4 cup grated onion
- 2 1/2 cups mayonnaise
- 1/4 cup milk
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Cook the macaroni according to package directions until soft. Drain well and place in a large bowl.
- While the macaroni is still hot, sprinkle with apple cider vinegar. Add shredded carrots and grated onion. Toss to combine and let cool for 15 minutes.
- In a separate bowl, whisk together mayonnaise, milk, and sugar. Fold the mayo mixture into the cooled macaroni until evenly coated. Add salt and pepper to taste.
- Cover and refrigerate for at least 4 hours, preferably overnight. Stir gently before serving, adding a little more milk if needed.
