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Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot, and immediately toss with vinegar. Let cool for ten minutes.
In a large bowl, whisk together 1 cup of mayonnaise, 1 ½ cups of whole milk, brown sugar, salt, and pepper.
Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup of mayonnaise and the ½ cup of whole milk, and pour over the macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
Chill in the refrigerator until cold.