I first had this in high school when a girl in our home ec class made it as part of our cultural foods segment. She demonstrated it from start to finish, except it had to chill overnight, and we SO enjoyed it the next day!
- 1 lb of elbow macaroni (white only for authentic)
- 2 cups whole milk
- 2 tsp black pepper
- 2 cups mayonnaise
- 1/2 tsp salt
- 1 tbsp dark brown sugar
- 1/2 cup apple cider vinegar
- 4 thinly sliced scallions (green onions)
- 1 well-chopped celery rib
- Cook the elbows as per package direction but add more time to make the pasta softer, past al dente.
- While it's cooking, mix the milk, pepper, mayonnaise, and salt, and whisk well- reserve 1 cup aside.
- Drain the elbows well and place them in a very large bowl.
- Allow it to cool for a minute and toss with the vinegar, scallions, and celery.
- Except for the reserved, pour the sauce over the macaroni and mix it all.
- Allow cooling to room temperature and place in the fridge overnight.
- Before serving, mix the brown sugar with the reserved sauce and toss lightly.
[Chill when not being eaten.]