1-First Step: Cooking the Macaroni: Begin by cooking 1 pound of macaroni according to the package instructions. Once done, rinse it under cold water until completely cool, then drain well and transfer to a large bowl. This step helps keep the pasta from getting mushy and sets the base for the salad.

2-First Step: Cooking the Macaroni: Sprinkle the macaroni with 2 tablespoons of apple cider vinegar right away. Mix in the 2 shredded carrots and ¼ cup shredded onion if you’re using it, tossing everything together until well combined. Refrigerate the mixture for about 15 minutes to cool it down fully.

3-Preparing the Dressing: In a separate bowl, whisk together 2 ½ cups of mayonnaise, ¼ cup of milk, and 2 teaspoons of sugar until smooth. This creates the creamy dressing that gives the salad its signature texture. Pour this over the cooled macaroni mixture and fold it in gently to coat all the noodles evenly.

4-Preparing the Dressing: Add Kosher salt and ground black pepper to taste, adjusting as needed for the perfect seasoning. Cover the bowl and refrigerate the salad for at least 4 hours, or ideally overnight, to let the flavors blend. Before serving, give it a gentle stir and add 1 to 2 tablespoons of milk if it seems too thick.