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Thinly slice the scallions, separating the whites and greens. Shred the carrots if they aren't already prepared.
Bring a large pot of salted water to a boil and cook the macaroni until about 2 minutes past al dente. Overcooking the pasta helps it absorb the dressing and gives Hawaiian mac salad its signature creamy texture. Drain well.
While the macaroni is still warm, combine it in a large bowl with the shredded carrots, scallion whites, apple cider vinegar, sugar, salt, and mayonnaise. Mix thoroughly until everything is evenly coated.
Cover and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Serve chilled. Optionally garnish with the scallion greens.