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Ingredients:

  • 6 cups water

  • 2 cups elbow macaroni

  • 1 cup mayonnaise

  • 1/3 cup whole milk

  • 2 tbsp. shredded carrot

  • 1.5 tbsp. apple cider vinegar

  • 1 tbsp shallots minced

  • 1/2 tsp each salt and pepper

Method:

  • Bring 6 cups of salted water to a boil

  • Add the macaroni

  • Stir occasionally to keep pasta from sticking

  • Cook 8 minutes or until al dente

  • Drain and rest pasta for 5 minutes

  • Add pasta to a large bowl

  • Add the dry ingredients and mix well

  • !! Critical  next step... must completed before adding other wet ingredients !!

  • Add the apple cider vinegar and mix well

  • Add the mayonnaise and milk

  • Mix well until fully combined

  • Cover and refrigerate for one hour before serving

  • Remove from refrigerator, mix well

  • Garnish with chopped green onions

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