Hawaiian Macaroni Salad

Ingredients:

• 16 ounces elbow pasta
• 1/4 cup grated onion
• 1/4 teaspoon garlic powder
• 2 tablespoons apple cider vinegar
• 2 cups mayonnaise
• 1/2 cup whole milk
• 1 tablespoon sugar
• 2 shredded carrots
• Salt and pepper

Instructions:

1. Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook pasta according to package directions.
2. Place grated onion in a spacious bowl. Once the pasta is cooked, drain it thoroughly and add it to the bowl. Sprinkle garlic powder and apple cider vinegar over the pasta, and gently stir. Allow it to sit for 10 minutes.
3. In a separate medium-sized bowl, whisk together mayonnaise, milk, and sugar. Reserve about 1/2 a cup of this mixture and add the rest to the macaroni along with the shredded carrots. Stir until well combined. Season the mixture with salt and pepper to taste.
4. Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Just before serving, stir in the reserved mayonnaise mixture for a creamy finish.