Ingredients
Ingredients
- 1 Lb. of Elbow Macaroni
- 2-3 Carrots, shredded (amount varies dependent on size)
- 1/4 Cup of Yellow Onion, shredded
- 2.5 Tablespoons of Apple Cider Vinegar
- 2.5 Cups of Hellman's Mayonnaise (no substitutes)
- 1/2 Cup of Milk
- 2 Teaspoons of Sugar
- Salt & Pepper to taste
Steps
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Boil pasta and drain well.
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While still hot, put macaroni in storage container and add vinegar. Mix well.
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Add shredded carrots and onions while still warm and mix. Let sit 10 minutes, gently mixing every couple of minutes.
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Whisk together mayonnaise, milk, and sugar in mixing bowl while you wait for your pasta to slightly cool in step 3.
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Add salt and pepper to taste. Refrigerate 5 hours or overnight.