Hawaiian Macaroni Salad

​INGREDIENTS

• 1 pound macaroni
• 1/4 cup apple cider vinegar
• 1 cup shredded carrots 
• 1 cup diced celery
• 1/2 cup onion shredded (on cheese grater, not chopped)
• 2 cups Mayonnaise Best Foods or Hellman's mayonnaise
• 1/4 cup milk
• 2 teaspoon sugar
• 1 teaspoon garlic powder
• kosher salt and white pepper to taste

Directions

Cook macaroni 2 minutes longer than directions state on package.
Save 1/2 cup of pasta water then drain the rest of the water and place macaroni and 1/2 cup of pasta water into a large bowl.

Grate the onion and carrots using a cheese grater. The onions will release a lot of liquid. Wrap the grated onions in a paper towel or clean dish cloth and squeed out much of the liquid.

While macaroni is still hot, pour in vinegar, carrots and onion. Toss together until combined. Refrigerate for 15 minutes, or until cooled.

​In a separate, smaller bowl, whisk together mayo, milk, garlic powder, sugar, salt and pepper. Fold mayo mixture into the macaroni until all the noodles are evenly coated.

​Add in diced celery and mix everything together.