Ingredients
– 1 pound macaroni
– 2 tablespoons apple cider vinegar
– 2 carrots, shredded
– ¼ cup shredded onion (optional)
– 2 ½ cups mayonnaise
– ¼ cup milk
– 2 teaspoons sugar
– Salt to taste
– Ground black pepper to taste
Instructions
1-First, cook 1 pound of macaroni as per package instructions, then rinse it under cold water until cool. This step helps stop the cooking and keeps the pasta firm.
2-Next, toss the macaroni with 2 tablespoons of apple cider vinegar, 2 shredded carrots, and ¼ cup of shredded onion in a large bowl, then chill for 15 minutes.
3-In a separate bowl, whisk together 2 ½ cups of mayonnaise, ¼ cup of milk, and 2 teaspoons of sugar until smooth. Fold this into the macaroni mixture and season with salt and ground black pepper to taste. Cover and refrigerate for at least 4 hours, or overnight for the best flavor. Before serving, stir gently and add a bit more milk if it looks dry.
Last Step:
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❄️ Rinsing the cooked macaroni under cold water stops the cooking process for a perfect texture.
🥄 Best eaten within 1-2 days for freshness; refresh with extra mayonnaise and milk if dry.
🌱 For a healthier or vegan option, substitute mayonnaise with Greek yogurt or vegan mayo and use plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 3/4 cup
- Calories: 312 kcal
- Sugar: 2 g
- Sodium: 205 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 13 mg