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.
Notes
Use whole milk and full-fat mayo for best results. Overcooked pasta is intentional and holds dressing better. Keeps 3 days refrigerated.
Tried this recipe?Leave a comment below & let me know!