Cook the macaroni

• Bring a large pot of salted water to a boil.
• Cook the elbow macaroni until very soft, a bit past al dente.
• Drain and rinse briefly under cool water.

Season the pasta

• Transfer the drained macaroni to a large bowl.
• Pour over the apple cider vinegar and toss to coat.

Prepare the vegetables

• Shred the carrots and the sweet onion.
• Slice the green onions.

Make the dressing

• In a bowl, whisk the mayonnaise with the milk until smooth.
• Season with salt, pepper and sugar, tasting and adjusting until it suits you.

Combine the salad

• Add the carrots, onion and green onions to the macaroni.
• Pour in the dressing and mix until everything is well coated.
• Adjust the seasoning one last time.

Chill and serve

• Cover and refrigerate until cold.
• Serve chilled.