1 cups whole milk (see note)
1 cups mayonnaise (see note)
1½ teaspoons brown sugar
Salt and pepper
½ pound elbow macaroni (8 ounces)
¼ cup cider vinegar
1 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
Whisk 3/4 cups milk, 1/2 cup mayonnaise, sugar, 1/4 teaspoon salt, and 1 teaspoon pepper in bowl.
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. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
*I added half the amount of vinegar, and I’m glad that I did. I felt that the acidity was just right, and didn’t want the vinegar to overpower the salad. You can always add back more vinegar if that is your preference.
Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine.
Season with salt and pepper.
Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.