What You Need
- 2 cups whole milk
- 2 cups mayonnaise
- 2 tbsp light brown sugar
- 1 tsp black pepper
- 3/4 tsp kosher salt, plus more for pasta water
- 1 pound elbow macaroni
- 1/3 cup white vinegar
- 4 scallions, thinly sliced
- 1 large carrot, peeled and shredded
- 1 celery stalk, finely diced
Make Your Dressing
Whisk milk, mayo, sugar, pepper, and 3/4 teaspoon salt until smooth.
Take out 1 cup of dressing and set aside. Refrigerate both portions. This reserved cup is key – adds fresh creaminess at the end.
Cook the Pasta
Bring 4 quarts water with 1 tablespoon salt to a rolling boil.
Add macaroni and cook ~15 minutes until really soft. You want it past al dente – trust me on this.
Drain well and dump into a large bowl. Pour vinegar over the hot pasta and toss. The pasta absorbs it all. Let sit ~10 minutes to cool slightly.
Mix Everything
Pour the larger portion of dressing over the pasta. Stir until coated.
Fold in scallions, carrot, and celery.
Cover and refrigerate at least 1 hour. The pasta keeps absorbing dressing as it chills.
Finish
Stir in that reserved cup of dressing. This brings back the creaminess.
Taste and adjust salt and pepper. Serve cold.
Use whole milk and full-fat mayo – low-fat versions make it watery. The overcooked pasta is on purpose – it holds the dressing better than al dente. This keeps for 3 days but gets eaten way before that.
Ingredients
What You Need
- 2 cups whole milk
- 2 cups mayonnaise
- 2 tbsp light brown sugar
- 1 tsp black pepper
- 3/4 tsp kosher salt plus more for pasta water
- 1 pound elbow macaroni
- 1/3 cup white vinegar
- 4 scallions thinly sliced
- 1 large carrot peeled and shredded
- 1 celery stalk finely diced
Instructions
- Whisk milk, mayo, brown sugar, black pepper, and 3/4 tsp salt until smooth.
- Remove 1 cup of dressing and refrigerate both portions separately.
- Bring 4 quarts water with 1 tbsp salt to a boil.
- Add macaroni and cook 15 minutes until soft, not al dente.
- Drain pasta and pour vinegar over it while hot, then toss.
- Let pasta cool 10 minutes.
- Pour the larger portion of dressing over pasta and stir until coated.
- Fold in scallions, carrot, and celery.
- Cover and refrigerate at least 1 hour.
- Stir in the reserved cup of dressing.
- Taste and adjust salt and pepper.
- Serve cold.
