Cook the macaroni

• Boil the elbow macaroni in salted water.
• Cook about 2 minutes past al dente so the pasta is a little softer.

Dress the hot pasta

• Drain the macaroni.
• While still hot, mix in the rice vinegar and part of the mayonnaise.
• Let it cool completely.

Prepare the vegetables

• Grate the carrot.
• Grate the sweet onion and slice the green onions.

Make the dressing

• Mix the remaining mayonnaise, whole milk, remaining rice vinegar, salt and a good amount of black pepper.

Combine everything

• Add the carrots, onion and green onions to the dressing.
• Add the cooled macaroni and mix everything together.
• Add a little sugar if you like it sweeter.

Chill and serve

• Cover and refrigerate for at least 4 hours, overnight is better.
• Stir before serving and add a splash of milk if needed.