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In a bowl combine mayonnaise, milk, salt, pepper, and sugar.
Cook elbow macaroni according to the package directions.
Strain and let the macaroni cook down for 5 minutes.
In a large bowl, combine the macaroni, rice vinegar, mayonnaise mixture, green onions, and carrots.
Cover and let sit in the fridge for at least 3 hours and overnight for best results.