Hawaiian Macaroni Salad

Recipe from American Test Kitchen www.americastestkitchen.com

I love this cooking show. Great recipes

2 cups whole milk
2 cups cups mayonaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar (I only add 1/4 cup)
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

Make Dressing:

Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.

Cook Pasta:

Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.

Make Salad:

Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1 cup of mayonaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days.