r
Ingredients
2 cups whole milk
2 cups mayonnaise
1 Tbsp. own sugar
1 pound elbow macaroni
1/2 cup cider vinegar
1 large carrot, peeled and grated
1 celery rib, finely chopped.
Directions
Whisk together 1 1/2 cups milk, 1 cup mayonnaise and own sugar. Bring water to a boil in a large pot. add salt and pasta and cook 15 minutes until soft. Drain and return to the pot. Add vinegar to pasta and toss to absorb. Transfer to a owl and cool for ten minutes. Stir in the dressing until pasta is well coated. Cool. Add carrot, celery, remaining milk and remaining mayonnaise. Stir well to combine. Refrigerate for at least one hour. Serves 8.
