Ingredients
Scale
- 1 lb macaroni
- 2 1/2 cups mayonnaise
- 1/4 cup milk
- 2 Tbsp apple cider vinegar
- 2 tsp sugar
- salt and pepper, to taste
- 2 carrots, shredded
- 1/4 cup onion, shredded
Instructions
- Cook macaroni according to package directions. Pour into a colinder and rinse with cold water. Allow to drain well and cool for 15 minutes.
- In a bowl, whisk together mayo, milk, vinergar and sugar. Add the macaroni, carrots, and onion to the mayo mixture and fold together until evenly coated. Add salt and pepper to taste.
- Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed to thin, but no more than a tablespoon or two.
- Category: Salad
- Method: Stove Top
- Cuisine: Hawaiian
