Hawaiian Macaroni Salad

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Ingredients

1. 1 c whole milk
2. 1 c mayonnaise
3. 1 1/2 t brown sugar
4. salt
5. pepper
6. 8 oz elbow macaroni
7. 1/4 c cider vinegar
8. 2 green onions, sliced thin
9. 1 small carrot, peeled and grated
10. 1 small celery rib, chopped fine

Instructions

1. Whisk 3/4 c milk, 1/2 c mayonnaise, sugar, 1/4 t salt, and 1 t pepper in bowl.
2. Meanwhile, bring 2 quarts water to boil in large pot.
3. Add 1 1/2 t salt and pasta, and cook until very soft, about 15 minutes.
4. Drain pasta and return to pot.
5. Add vinegar and toss until absorbed.
6. Transfer to bowl.
7. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
8. Add green onions, carrot, celery, remaining 1/4 c milk, and remaining 1/2 c mayonnaise to bowl with pasta mixture and stir to combine.
9. Season with salt and pepper to taste.
10. Refrigerate, covered, for at least 1 hour, up to 2 days.
11. Serve.