Hawaiian Macaroni Salad
  • 2 cups whole milk divided
  • 2 cups Hellman’s mayonnaise divided
  • 1 Tablespoon brown sugar
  • Salt and pepper
  • 1 pound elbow macaroni
  • 1/2 cup cider vinegar
  • 4 scallions sliced thin
  • 1 large carrot peeled and grated
  1. Whisk 1 ½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt and 2 teaspoons pepper in bowl.
  2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. This prevents the vinegar from curdling the milk. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
  3. Add scallions, carrot, ½ cup milk, and ½ mayonnaise to bowl with pasta mixture and stir to combine; season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour.