Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups mayonnaise
- 1/2 cup whole milk
- 1 tablespoon apple cider vinegar
- 2 medium carrots, peeled and grated
- 1/4 cup sweet onion, finely grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Add macaroni and cook 1 to 2 minutes longer than package directions for softer texture.
- Drain well and transfer to a bowl.
- Toss warm macaroni with apple cider vinegar.
- Cool for 10 minutes.
- In a large bowl whisk together mayonnaise, milk, salt, pepper, and sugar.
- Stir in grated carrots and grated onion.
- Add macaroni and mix until fully coated.
- Cover and refrigerate at least 2 hours or overnight.
- Stir before serving and add a splash of milk if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best flavor, allow the salad to chill overnight.
Adjust the amount of mayonnaise based on creaminess preference.
Feel free to add diced celery or bell pepper for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg