Instructions:
Cook elbow macaroni in salted water until just shy of al dente, about 7-8 minutes. Rinse with cold water and drain well. Allow to cool completely.
In a large bowl, whisk together mayo, milk, mustard, vinegar, brown sugar, salt and pepper.
Add cooled macaroni, carrots, onions if using. Gently toss until fully coated in the dressing.
If salad seems thick, drizzle in a bit more milk 1-2 tbsp at a time until desired creamy consistency.
Cover and chill for at least 2 hours before serving to allow flavors to meld.
Give it a gentle toss and taste for seasoning before serving. Top with chopped parsley if desired.
Enjoy this creamy, nostalgic taste of the islands! Leftovers keep well refrigerated for 4-5 days.
Let me know if you need any other details on this classic Hawaiian mac salad! I’ve re-focused per your feedback.
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