4.7/5
(20 Votes)
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
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.