Hawaiian Macaroni Salad

Ingredients

• 1 pound elbow macaroni
• 2 tablespoons apple cider vinegar (we prefer murky organic apple cider vinegar, like Bragg's)
• 2 carrots (peeled and grated)
• 1/4 cup onion (grated)
• 2 cups mayonnaise
• 1/2 cup sour cream (we recommend full-fat for this recipe)
• 1/4 cup milk
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• freshly ground black pepper to taste
• mix-ins as desired: green peas, diced ham, shredded or cubed cheddar, celery, red bell pepper, hard boiled eggs

Instructions

1. 1

   In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente...you don't want to over cook this).

2. 2

   While the pasta is cooking, make sure the vinegar, onion, and carrots are measured and prepared. Set aside. Whisk together mayonnaise, sour cream, milk, sugar, and salt. Set aside.

3. 3

   When the pasta is done cooking, drain. Do not rinse! Immediately transfer to a large food storage bowl.

4. 4

   While still hot, drizzle with apple cider vinegar and toss. Add onions and toss, then add the carrots. Allow to cool slightly (15-20 minutes on the counter).

5. 5

   Reserve ⅓ cup of the dressing in an airtight container. Drizzle the remaining dressing over the pasta and toss to combine. If desired, add any mix-ins. Cover and refrigerate for at least 4-5 hours.

6. 6

   Immediately before serving, add reserved dressing. Season with freshly ground black pepper and adjust seasonings if necessary.