Hawaiian Mac Salad

Ingredients

• 16 oz. elbow macaroni
• 2 tbsp chicken bouillon
• 1/3 to 1/2 of a small sweet onion, grated
• 1/2 large carrot, shredded or fine diced
• 2 cups Best Foods mayonnaise
• 2 tbsp apple cider vinegar
• 1/2 cup whole milk
• 1 tbsp white granulated sugar
• Salt and pepper, to taste
• Chopped green onion, to garnish

Directions

1. Bring a large pot of water to a boil and add chicken bouillon. Cook macaroni until soft.
2. Whisk together mayonnaise, milk, apple cider vinegar, and sugar in a large mixing bowl. Season with salt and pepper to taste.
3. Once macaroni has cooled, place it in a clean mixing bowl along with the carrots and onion. Pour dressing over macaroni and mix well, coating all of the pasta. The salad will look a little loose, which is normal – it will absorb in the refrigerator.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, mix well and top with green onion.

Note

• Go lightly on the onion to start.