Step 1

Cook elbow macaroni in salted water, according to the package directions.  Drain and place in a large bowl.

Step 2

Immediately while macaroni is hot, add apple cider vinegar, shredded carrot, and shredded onion; toss to combine.  Set aside to cool for 10-15 minutes.

Step 3

While macaroni mixture is cooling, whisk together mayonnaise, milk, sugar, salt, and pepper.

Step 4

Combine mayonnaise mixture with the macaroni mixture and fold together until macaroni is well coated.

Step 5

Cover and refrigerate at least 4 hours or overnight to allow flavors to meld before serving.  Stir macaroni salad before serving. Adjust salt and pepper, to taste, if needed.

Step 6

Fully cook the macaroni noodles, or go to the point of overcooking them for truly authentic Hawaiian Macaroni Salad. The very-cooked noodles better absorb the salad's signature apple cider vinegar and mayonnaise-based dressing.

Step 7

By shredding or grating the onion, it blends nicely into the macaroni salad and provides the flavor boost it's there for without having chunks of onion to bite into. Optionally, you can finely chop the onion if you prefer.

Step 8

I use a food processor to quickly and easily shred the carrots and onion.

Step 9

If the macaroni salad seems at all dry at serving time, stir in a tablespoon or two of milk or mayonnaise to "refresh" it.

Step 10

It's probably important to note many Hawaiian Macaroni Salad recipes specify that Hellmann's/Best Foods brand mayonnaise is the only brand that should be used! I have, however, made it with several different brands of mayonnaise, and they've all been tasty.