12 oz large elbow macaroni
2 tablespoons apple cider vinegar
2 carrots, shredded
2 1/2 cups mayonnaise
1/4 cup milk
2 teaspoons sugar
salt and pepper, to taste
Cook macaroni until tender. Drain well and place into a large pan.
While still hot, add apple cider vinegar and shredded carrots.
Stir together until well combined. Allow the macaroni to cool for 10-15 minutes.
In a separate bowl, mix together mayo, milk, and sugar.
Fold the mayo mixture into the macaroni until completely covered.
Cover and refrigerate for at least 4 hours.