Ingredients :
- Salt and freshly ground black pepper
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar
- 2 cups whole milk
- 2 cups mayonnaise
- 1 tablespoon brown sugar
- 4 scallions thinly sliced
- 2 carrots peeled and grated
- 2 celery ribs finely chopped
Directions :
- In a large stockpot, bring 4 quarts water and 1 tablespoon salt to a boil. Stir in pasta and cook until very soft, about 15 minutes, stirring often. Drain well, transfer to a large bowl, and stir in vinegar. Cool at least 10 minutes.
- Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, and salt and pepper to taste (I like ½ teaspoon salt and 2 teaspoons pepper). Pour over cooled noodles and stir until evenly coated.
- Fold in scallions, carrots, and celery and stir to combine. Cover and refrigerate at least 1 hour.