Cooking Instructions

• Fill a large 6-8 quart stock pot with water slightly more than halfway with water and bring to a boil. Add the macaroni, salt the water as desired, and cook on medium heat until soft (double the package cook time plus an extra minute, approximately 13 minutes total).
• While the pasta cooks, use a fine grater to grate the carrots and onion into a bowl. You will only need about ½ cup of each and set aside whatever you can't safely grate (~2 pieces of carrot and ½ an onion) for other recipes.
• Drain the macaroni in a colander and drain well. Transfer the macaroni to a large non-reactive mixing or serving bowl, add the apple cider vinegar, and stir. Allow the pasta to absorb some of the apple cider vinegar.
• Add the chopped scallions, grated onion, and grated carrots to the macaroni.
• In a small mixing bowl, combine the mayonnaise, milk, sugar, salt, and pepper and pour the mixture over the macaroni. Gently mix the ingredients together.
• Cover the pasta directly with plastic wrap to keep the pasta from drying out. Refrigerate until serving (1-4 hours, up to overnight).
• If stored overnight and/or the macaroni salad looks dry, add 1-2 heaping tablespoons of mayonnaise (as needed) to the macaroni salad and stir (optional).