1 lb salad macaroni 1⁄2 cup cider vinegar
Boil macaroni in salted water. Cook macaroni until soft and over cooked, about 3 minutes more than the package instructions. Drain and place it in a large mixing bowl. Add vinegar and stir until absorbed.
2 cups milk
2 cups mayonnaise
1⁄4 cup brown sugar salt and pepper to taste
1 bunch green onions thinly sliced 1 cup grated carrots
2 celery ribs thinly sliced
Stir dressing into macaroni. Add vegetables and stir to combine. The mixture will be soupy but the macaroni will absorb the dressing. Pour salad into a serving bowl and refrigerate for 1 hour or overnight. Stir just before serving.
Serves 8 to 10.