- 1 Lb. of Elbow Macaroni
- 2-3 Carrots, shredded depending 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
Boil pasta and drain well.
While still hot, put macaroni in storage container and add vinegar. Mix well.
Add shredded carrots and onions while still warm and mix. Let sit 10 minutes gently mixing every couple of minutes.
Whisk together mayonnaise, milk, and sugar in mixing bowl while you wait for your pasta to slightly cool in step 3.
Add salt and pepper to taste. Refrigerate 5 hours or overnight.
If you over measure for your mayonnaise mixture you can refrigerate a little extra to add before serving if you want it creamier. Measurements for carrots and onions can be more or less depending on your liking!
Recipe by Nate Lippy