Cook the macaroni: Bring a large pot of salted water to a boil. Add 1 pound of macaroni and cook until al dente, about 7-9 minutes.

Rinse and cool: Drain macaroni, rinse under cool water, and transfer to a large mixing bowl.

Add vinegar: Sprinkle 2 tablespoons of apple cider vinegar over warm macaroni and toss gently.

Mix in vegetables: Stir in 2 finely shredded carrots and 1/4 cup of minced green onions.

Season: Add 1 teaspoon of salt and 1/2 teaspoon of pepper, adjusting to taste.

Prepare dressing: In a separate bowl, whisk together 2 1/2 cups of mayonnaise, 1/4 cup of milk, and 2 teaspoons of sugar until smooth.

Combine: Gently fold the dressing into the macaroni and vegetable mixture.

Chill: Cover and refrigerate for at least 4 hours or overnight.

Final stir and serve: Before serving, stir salad and adjust creaminess if needed.