Ingredients

The following ingredients have 4 Servings
  • 1 lb. elbow macaroni
  • 2 tablespoons apple cider vinegar (we prefer murky organic ACV like Bragg’s)
  • 2 carrots, peeled and grated
  • 1/4 cup grated onion
  • 2 cups mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste

Instruction

  • In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente…you don’t want to over cook this).
  • While the pasta is cooking, make sure the vinegar, onion, and carrots are measured and prepared. Set aside. Whisk together mayonnaise, sour cream, milk, sugar, and salt. Set aside.
  • When the pasta is done cooking, drain. Do not rinse! Immediately transfer to a large food storage bowl. While still hot, drizzle with apple cider vinegar and toss. Add onions and toss, then add the carrots. Allow to cool slightly (15-20 minutes on the counter).
  • Reserve 1/3 cup of the dressing in an airtight container. Drizzle the remaining dressing over the pasta and toss to combine. If desired, add any mix-ins. Cover and refrigerate for at least 4-5 hours. Immediately before serving, add reserved dressing. Season with freshly ground black pepper and adjust seasonings if necessary.