2 cups whole milk (1 & 1/2 cup at first and 1/2 cup set aside for later)
2 cups mayonaise (divided like milk)
1 pound southern home elbow macaroni
1 tbsp. brown sugar
salt and pepper
1/2 cup cider vinegar
4 green onions, sliced thinly
1 celery stalk, chopped
1 large carrot, grated or julienne
step 2 - cook pasta
cook the macaroni. bring enough water to a boil in large pot. cook pasta until extremely soft - better to be overcooked than under - around 15 mins. drain pasta and return to pot. pour in vinegar and toss until it is absorbed. set aside to cool (about 10 mins.).
step 3 - make a dressing
make the dressing. in a large bowl, whisk 1 & 1/2 cups milk, 1 & 1/2 cups mayonnaise, brown sugar, 1 teaspoon salt and 2 tsp. black pepper. add pasta and toss until well-coated. allow to continue cooling.
step 4 - final
add carrots, celery, green onions along with the remaining 1/2 cup milk and 1/2 cup of mayonnaise. stir to combine all and season to taste with salt and pepper. cover and refrigerate 1 to 2 hours or overnight before serving.