Kim's Kitchen

Hawaiian Macaroni Salad

• 1 lb Elbow Macaroni
• 2 T. Apple Cider Vinegar
• 2 Shredded Carrots
• 1/4 C. Shredded Onion (or Green Onions - optional)
• 2 1/2 C. Mayonnaise
• 1/4 C. Milk
• 2 tsp. Sugar
• Salt & Pepper to Taste

Cook Macaroni according to package directions until fork tender. Remove from heat, drain, do not rinse and put in large bowl. While Macaroni is still hot, sprinkle on Vinegar. Stir in Carrots & Onions. Toss together until well combined. Allow to cool for 10-15 minutes.

In a separate bowl, whisk together Mayo, Milk, Sugar, Salt & Pepper. Fold into Macaroni until evenly coated.

Cover and refrigerate at least 4 hours before serving. (The longer the better) Stir before serving and if it seems a little dry, add a touch more milk until it's your desired consistency.

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