Ingredients:

  • 1 lb dry elbow macaroni
  • 2 tbsp apple cider vinegar
  • 1/2 cup whole milk
  • 2.25 cups mayonnaise
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup grated onion
  • 1 cup grated carrots

Instructions:

  1. Boil 1 lb dry elbow macaroni in heavily salted water for 13-15 minutes until the noodles are very soft and slightly swollen. Drain well, but do not rinse.
  2. Perform the 'Hot-Acid Infusion' by tossing the steaming hot pasta with apple cider vinegar. Allow the pasta to absorb the vinegar for 5-10 minutes.
  3. In a separate bowl, whisk together the mayonnaise, milk, sugar, salt, black pepper, grated onion, and grated carrots.
  4. While the pasta is still slightly warm, fold in approximately half of the dressing mixture. This creates the base layer of flavor.
  5. Cover and refrigerate the salad for at least 1 hour. Before serving, fold in the remaining dressing to ensure a creamy 'top coat' that isn't absorbed by the starch.