Hawaiian Macaroni Salad

By carvalhohm

Ingredients

• 2 cups whole milk
• 1 1/2 cups mayonaise
• 1 tablespoon brown sugar
• salt and pepper
• 1 pound elbow macaroni
• 1/2 cup cider vinegar
• 4 scallions, sliced thin
• 1 large carrot, peeled and grated
• 1 celery rib, chopped fine

Details

Adapted from tideandthyme.com

Preparation

Step 1

To make dressing, whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.

Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.

Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1/2 cup of mayonnaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days. Serve.