Cook the macaroni: Boil the elbow macaroni until very tender rather than al dente. This softer texture is important for a Hawaiian-style mac salad.
Drain the pasta well: Transfer the cooked macaroni to a colander and drain thoroughly. Excess water can make the finished dressing too thin.
Prepare the vegetables: Finely grate the carrot and finely grate or chop the onion so they blend naturally into the creamy salad.
Make the dressing: Combine the mayonnaise with the milk, sugar, vinegar, salt, and black pepper. Stir until smooth and creamy.
Combine the ingredients: Add the cooled macaroni and finely prepared vegetables to a large bowl.
Coat the macaroni: Pour the dressing over the macaroni and gently fold everything together until the pasta is evenly coated.
Check the consistency: The salad should look creamy rather than watery. If it seems too thick, add a very small amount of milk and mix again.
Chill the salad: Cover the bowl and refrigerate for at least 2 hours so the macaroni can absorb some of the dressing and the flavors can settle.
Adjust before serving: Stir the chilled salad gently. If it has become too thick, loosen it with a small amount of dressing or milk.
Serve cold: Serve the Mo Bettahs Mac Salad Recipe alongside steamed white rice, teriyaki chicken, grilled meat, or another Hawaiian-style main dish.
