Hawaiian Macaroni Salad

Modified from Cook's Country

2 cups whole milk (and I did use whole milk, although I might try to use 2% next time although the recipe specifically says not to...)

2 cups mayonnaise

1 tbsp brown sugar

2 tsp pepper

1/2 tsp salt

1 lb elbow macaroni

1/2 cup cider vinegar

1 onion, diced (they used scallions)

1 large carrot, peeled and grated

1 cup frozen peas (they used celery which I didn't have...I did have peas)

1/2 red pepper, diced (I added this)

Whisk milk, mayo, sugar, pepper and salt in a bowl. Reserve and refrigerate 1 cup for finishing salad. Set both aside.

Boil the pasta for 15 minutes (yes, 15 minutes...you are overboiling it on purpose) in salted water. Drain. Toss with vinegar and let cool for about 10 minutes.

Stir in all the reserved 1 cup of dressing. Then stir in mix ins (you can add the peas frozen...they will thaw by the time you eat). Cover and chill for at least an hour. Stir in reserved dressed before serving.

Serves 8-10 (this makes a BOATLOAD....I will never make the full recipe again unless I'm taking it to like a picnic).