Hawaiian Mac Salad

Ingredients

Dressing

• 2 cups whole milk, divided, use 1-1/2 cups, set aside 1/2 cup
• 2 cups mayonnaise, divided, use 1 cup, set aside 1 cup
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt
• 1 to 2 teaspoons black pepper

Macaroni

• 1 pound elbow macaroni
• 1 tablespoon kosher salt, added to water for boiling
• 1/4 cup apple cider vinegar
• 1/4 sweet onion, grated
• 1/2 cup carrot, peeled and grated, approximately one large carrot
• 1/4 cup celery, chopped fine, approximately one celery stalk
• 4 scallions, green onions, sliced thin

Instructions

1. Whisk together 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in a bowl.
2. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes.
3. Drain the pasta and return to pot. Add the cider vinegar and toss until absorbed.
4. Transfer to a large bowl. Add the grated onion, carrots, and celery. Toss.
5. Add the dressing. Toss well.
6. Let the pasta cool for about 10 minutes. Then add the remaining milk and mayonnaise. Stir to combine.
7. Cover and refrigerate for at least 1 hour or up to 2 days.
8. Serve topped with scallions.

Attribution

Recipe from Foodology Geek