Ingredients:

  • 12 oz small Elbow Macaroni
  • 1 Tbsp Kosher Salt (for boiling)
  • 2 Tbsp Apple Cider Vinegar (divided)
  • 1/2 cup Whole Milk (divided)
  • 1/4 cup Yellow Onion (finely grated)
  • 1/2 cup Carrot (finely grated)
  • 1 1/2 cups Standard American Mayonnaise
  • 1 tsp Yellow Mustard
  • 1 tsp Black Pepper
  • 1/2 tsp Kosher Salt (for dressing)
  • 1 tsp Granulated Sugar (optional)

Instructions:

  1. Bring a large pot of salted water (1 Tbsp salt) to a rolling boil. Add the macaroni.
  2. Cook the pasta 1–2 minutes beyond the package directions (i.e., until slightly soft and mushy, not al dente). This releases vital starch.
  3. Drain the hot pasta immediately in a colander. Return the drained pasta to the empty pot or a large bowl.
  4. Immediately drizzle 1 Tbsp of Apple Cider Vinegar and 1/4 cup of Whole Milk over the hot pasta. Toss thoroughly to start the binding process.
  5. Cool Completely: Spread the pasta out or stir occasionally until it has cooled completely to room temperature. Do not proceed until the pasta is fully cooled.
  6. Prep the Vegetables: Finely grate the onion and carrot using a box grater. Set aside.
  7. Whisk the Dressing: In a large mixing bowl, combine the Mayonnaise, the remaining 1/4 cup of Whole Milk, 1 Tbsp Apple Cider Vinegar, Yellow Mustard, Pepper, and Salt. Whisk until perfectly smooth and creamy.
  8. Combine Ingredients: Add the completely cooled pasta, the grated onion, and the grated carrot to the dressing bowl.
  9. Fold Gently: Using a spatula, fold the ingredients together until every piece of macaroni is thoroughly coated. The mixture should look intentionally overly dressed at this stage.
  10. Taste and Adjust: Taste the salad now, adding more salt, pepper, or a pinch of sugar if needed.
  11. Chill (The Essential Step): Cover the bowl tightly and refrigerate for a minimum of 2 hours, but preferably 4 hours or overnight. This allows the pasta to absorb the dressing and thicken.
  12. The Final Check: Before serving, taste again. If the salad is too stiff (which is common after chilling), stir in a tablespoon or two of cold milk or water until the desired luxurious, creamy consistency is achieved. Serve cold.