From inthekitchenwithkath.com
(Adapted from Erica’s recipe on the Favorite Family Recipes blog)
Serves 10 – 12
1 pound macaroni (use Barilla Gluten Free elbows for gluten or wheat free)
1 tablespoon kosher salt
2 tablespoons apple cider vinegar
2 carrots, shredded
2½ cups Best Foods or Hellman’s mayonnaise
¼ cup milk (or water for dairy free)
2 teaspoons sugar (I used maple sugar)
Kosher salt and pepper to taste
Bring a large pot of water to boil. When it’s boiling, add the tablespoon of kosher salt and the macaroni to the pot. Stir and cook according to the package directions. The pasta should be well-cooked, not al dente. (I cooked the Barilla Gluten Free Elbows for 8 minutes.)
Drain the macaroni and put it in a large bowl. Stir in the vinegar and the shredded carrots. Stir gently until the carrots are evenly distributed. Allow it to cool slightly while you prepare the dressing.
Stir the mayonnaise, milk (or water), and sugar together in a smaller bowl or a 1 quart Pyrex pitcher.
When the macaroni has cooled a bit (15 minutes or so), stir the dressing in. Season to taste with salt and pepper. (I added a bit of salt, but no pepper.)
Cover the salad and refrigerate for at least 4 hours before serving.