- 6 cups elbow macaroni
- 2 cups mayonnaise, or more to taste
- 1/2 cup milk
- 1/2 cup shredded carrot
- salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper.
Chill in the refrigerator for at least 2 hours, or up to overnight.
- Do not use low-fat or fat-free mayonnaise and milk. It makes the dressing too runny.