Ingredients
Uncooked elbow macaroni, measuring two cupsHalf a cup of chopped celery, half a cup of shredded carrotsOne and a half cups of mayonnaise, two thinly sliced green onions, and a quarter cup of minced sweet onionOne-fourth cup of apple cider vinegar with added fat two tspOne teaspoon salt, one-fourth cup sugar, and half a teaspoon ground pepper
Preparation
As instructed on the package, heat the macaroni until it’s just barely tender. After draining excess liquid, let to cool.
2. Once the macaroni has cooled, combine it with the shredded carrot, minced sweet onion, sliced green onions, and chopped celery in a large bowl.
3. In a separate small bowl, combine the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper; whisk until smooth and creamy.
4. Pour the dressing over the macaroni mixture and toss to coat evenly.
5. Chill the salad for at least an hour before serving to ensure that all the flavors have melded.
6. Give the salad a good toss before serving, and taste and add extra salt and pepper as needed.
Adaptations and Hints
For a variation, you might add chopped hard-boiled eggs or cooked and crumbled bacon to enhance the taste. Some like to add shredded cheddar cheese or a sour cream and mayonnaise combo to switch up the dressing’s texture. For a lighter version, use reduced-fat mayonnaise or a blend of Greek yogurt and mayonnaise.