Hawaiian Macaroni Salad
(courtesy of Kawai Garrido, culinary instructor, McQueen High School Career & Technical Education program in Reno. Serves 6 to 8)
1 pound macaroni
2 tablespoons apple cider vinegar
2 carrots, shredded
¼ cup onion, shredded (optional)
2½ cups Best Foods mayonnaise (no substitutes!)
¼ cup milk
2 teaspoons sugar
Kosher salt and pepper, to taste
Cook macaroni according to package directions. Drain well and place in large bowl.
While macaroni is still hot, sprinkle vinegar and add carrot and onion. Toss together until well combined. Allow to cool about 10 to 15 minutes.
In separate, smaller bowl, whisk together mayonnaise, milk, and sugar. Fold mayo mixture into macaroni until all noodles are evenly coated. Add salt and pepper, to taste.
Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving. Add a little more milk if needed (no more than 1 to 2 tablespoons).