Ingredients
2 cups half and half.
2 cups mayonnaise.
1 ½ tablespoons grated yellow onion.
1 tablespoon dark brown sugar.
2 teaspoons pepper.
1 teaspoon salt.
1 pound elbow macaroni.
¼ cup apple cider vinegar.
5 green onions, sliced thin
2 large celery ribs, chopped.
1 cup grated carrot.
Directions
In a medium bowl whisk together the half and half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt and 2 teaspoons of pepper until smooth. Refrigerate until needed.
Cook the macaroni as per the package instructions, adding two minutes to the cooking time. Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
Add in the remaining dressing, green onions, celery and carrots to the pot and stir to combine. Season with salt and pepper, if needed.
Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least two hours before serving.