Ingredients
The following ingredients have 10 Servings
- 1 pound macaroni
- 2 tablespoons apple cider vinegar
- 2 carrots (shredded)
- 1/4 cup onion (shredded (optional))
- 2 1/2 cups Mayonnaise (Best Foods or Hellman's mayonnaise (no substitutes!))
- 1/4 cup milk
- 2 teaspoon sugar
- kosher salt and pepper (to taste)
Instruction
- Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
- While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.
