Ingredients

• 16 oz Elbow macaroni
• 2 Tbs Apple Cider Vinegar
• 2 1/2 Cups Mayo (Best Foods or Hellman only)
• 1/4 Cup Milk
• 2 Medium Carrots – peeled and grated
• 2 Tsp Sugar
• 1 Tsp Salt
• 1 Tsp Ground White Pepper
• 1/2 Tsp Onion powder

Directions

1. Cook the elbow macaroni according to the directions for the product.
2. In a medium sized bowl, mix the mayo, milk, and sugar with a whisk to combine.
3. Using a grater, grate the peeled carrots on with the small size of the grater. Place to the side.
4. Drain the macaroni in a colander and shake to remove the excess water from the macaroni.
5. Place the drained macaroni in a large bowl, add the apple cider vinegar, and mix well with a large spoon.
6. Add the grated carrots to the macaroni and mix well again to incorporate. Let the mixture sit for 10 minutes.
7. Add the mayo mix and combine well with a large spoon. Add the salt, white pepper, and onion powder and mix thoroughly for the last time.
8. Place the mac salad in a container and refrigerate for at least 6 hours, overnight is best. Serve and enjoy.