Hawaiian Macaroni Salad

"1 Bring a large pot of salted water to a boil. Add the elbow macaroni and cook al dente according to package instructions. 2 Drain well and put the warm macaroni back in the empty pot. Stir in the vinegar. Cover and let the vinegar absorb into the pasta. 3 Meanwhile, mix the mayonnaise, half and half, brown sugar, salt, and black pepper in a medium bowl."

"Add the cooked pasta, half the dressing, grated onion, carrots, and celery to a large serving bowl. Mix to coat. 5 Cover with plastic wrap. Refrigerate the macaroni salad and the remaining dressing in an airtight container for at least 2 hours up to overnight. 6 Before serving, add the remaining dressing and sliced green onions. Toss to coat. Last Step: Don't forget to share!"

Cook elbow macaroni al dente in salted boiling water, drain, return warm pasta to the pot, and stir in vinegar. Allow the vinegar to absorb into the pasta while preparing the dressing. Whisk mayonnaise, half and half, brown sugar, salt, and freshly ground black pepper in a bowl. Combine cooked pasta, half the dressing, grated onion, carrots, and celery in a large serving bowl and toss to coat. Cover and refrigerate the macaroni salad and remaining dressing in an airtight container for at least two hours or up to overnight. Before serving, add the remaining dressing and sliced green onions, then toss to coat.

Read at www.justapinch.com