½cup carrotpeeled and grated, approximately one large carrot
¼cupcelerychopped fine, approximately one celery stalk
4scallionsgreen onions, sliced thin
INSTRUCTIONS
Make The Dressing
Whisk together 1½ cups milk, 1 cup mayonnaise, brown sugar, ½ teaspoon salt, and 2 teaspoons pepper in a bowl.
Cook The Pasta
Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes.
Drain the pasta and return to pot. Add the cider vinegar and toss until absorbed.
Transfer to a large bowl. Add the grated onion, carrots, and celery. Toss.
Add the dressing. Toss well.
Let the pasta cool for about 10 minutes. Then add the remaining milk and mayonnaise. Stir to combine.
Cover and refrigerate for at least 1 hour or up to 2 days.
Serve topped with scallions.
RECIPE TIPS
Notes: Follow this recipe exactly. Don't change a thing and it will taste exactly like the macaroni salad you can get at Hawaiian restaurants. Whatever you do don't use low-fat milk or mayonnaise. Be generous with the pepper.