Step 1

Bring 4 quarts of salted water to a boil.

Step 2

Add macaroni and cook until very soft, about 15 minutes. No al dente here.

Step 3

Drain macaroni and return to pot. Pour the cider vinegar over the macaroni and combine. Let cool for 10 minutes.

Step 4

While the pasta cools, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 teaspoon of salt and 2 teaspoons of pepper.

Step 5

Once cooled, add the dressing to the cooked pasta and stir to combine. Cool completely to room temperature.

Step 6

Add remaining milk and mayonnaise, along with carrot, celery, and green onions. If you’re adding grated onions or peas, now is the time for those as well.

Step 7

Stir to combine and season with salt and pepper to taste.

Step 8

Refrigerate for at least one hour before serving.