Hawaiian Macaroni Salad (mac Salad)

8 ounces dry elbow macaroni

1 tablespoon apple cider vinegar

1 carrot (peeled and grated)

2 tablespoons grated onion ((it will be liquidy))

1 ¼ cups Best Foods or Hellman’s mayonnaise ((I use Light Hellman's—same great taste, less calories!))

2 tablespoons milk

1 teaspoon sugar

Kosher salt and freshly ground black pepper

In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl.
Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
In a small bowl, whisk together the mayonnaise, milk, and sugar.
Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour or overnight.
Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineHawaiian

Occasions🍖Barbecues📆Everyday🧺Picnics

Season☀️Summer

DifficultyEasy ⏰ 15m