8 ounces dry elbow macaroni
1 tablespoon apple cider vinegar
1 carrot peeled and grated
2 tablespoons grated onion
1¼ cups mayonnaise
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. 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.
I cut this in half and used Olive Oil mayo and a sweet onion because that's what I had. It was enough for 4-6 servings.
It was good, Jill liked it too. Campbell did not want to try it.
Calories: 443kcal | Carbohydrates: 30g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 306mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g