Hawaiian Macaroni Salad

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 2 minutes longer than package directions (until very soft). Drain well and set aside to cool slightly.
2. Prepare the dressing
   In a large bowl, whisk together the mayonnaise, milk, apple cider vinegar, and sugar until smooth and well combined.
3. Mix in vegetables
   Add the grated carrot, grated onion, diced celery, and half of the green onions to the dressing. Stir to combine.
4. Combine with pasta
   Add the warm (not hot) macaroni to the dressing mixture. The warm pasta will absorb some of the dressing, creating the authentic Hawaiian mac salad texture.
5. Season and finish
   Add salt and pepper, then gently fold in the chopped hard-boiled eggs if using. Taste and adjust seasoning if needed.
6. Chill thoroughly
   Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld together.
7. Serve
   Before serving, stir the salad well and add the remaining green onions as garnish. If the salad seems dry, add a tablespoon or two of milk to loosen it up.