Cook the macaroni

• Bring a pot of water to a boil and add a good pinch of salt.
• Add the macaroni and cook until tender.
• Drain the macaroni and transfer to a bowl.

Shred the vegetables

• While the pasta cooks, shred the carrot on a cheese grater.
• Finely grate the onion on the cheese grater.

Season the hot pasta

• Immediately pour the apple cider vinegar over the drained macaroni and stir.
• Add the shredded carrot and grated onion and stir.

Make the dressing

• In a separate bowl, whisk together the mayonnaise, milk, sugar, salt and pepper.
• Pour the dressing over the macaroni and add the sliced green onion.
• Stir until everything is evenly coated.

Chill

• Cover the bowl and refrigerate so the pasta absorbs the dressing.

Loosen and serve

• Stir in the remaining mayonnaise and a splash of milk.
• Top with freshly ground pepper and serve.