A classic Hawaiian macaroni salad featuring elbow macaroni, Kewpie mayonnaise, milk, and fresh vegetables like green onion and shredded carrots. It's best served chilled after allowing flavors to meld.
1. In a bowl combine mayonnaise, milk, salt, pepper, and sugar.
2. Cook elbow macaroni 2 minutes over package directions.
3. Strain and let the macaroni cool down for 5 minutes.
4. In a large bowl, combine the macaroni, rice vinegar, mayonnaise mixture, green onions, and carrots.
5. Cover and let sit in the fridge for at least 3 hours and overnight for best results.
