Hawaiian Macaroni Salad

 1 lb. macaroni

2 Tbsp. apple cider vinegar

2 carrots, finely shredded

¼ cup onion, finely shredded or pureed

2 ½ cups Mayonnaise (no Miracle Whip!)

¼ cup milk

2 tsp. Sugar

Salt & pepper to taste

Cook noodles according to package directions.  Drain and place in  a large bowl with a lid.  While macaroni is still hot, add vinegar, carrots and onions.  Toss together until combined.  Allow to cool for 10-15 minutes.

In a separate smaller bowl, whisk together mayo, milk and sugar.  Fold mayo mixture into noodles until evenly coated.  Add salt and pepper to taste.

Cover and refrigerate at least 4 hours or overnight.  Gently stir before serving, adding more milk if needed.