| Ingredients: 1 Pound(s) macaroni, elbow 2 Cup(s) whole milk 2 Cup(s) mayonnaise 1 Tablespoon(s) sugar, brown 2 Teaspoon(s) freshly ground black pepper 1/2 Teaspoon(s) salt 1/2 Cup(s) vinegar, apple cider 4 thinly sliced scallions 1 grated carrot 1 finely chopped celery |
Directions:
Boil the macaroni in salted water past al dente. Mix the milk, mayo, sugar, pepper, and salt until combined. Reserve 1 cup of dressing to add last. Drain the pasta and add the cider vinegar to let the pasta soak it up. After the pasta has cooled about 10 minutes, add most of the dressing and vegetables. Mix to combine ingredients. Cover and place in fridge for 1 hour. Add the last cup of dressing and stir to combine. Season to taste. |