Ingredients
- 1 lb. Flour + Water Foods elbow macaroni
- 2 Tbsp. cider vinegar
- ⅓ cup whole milk
- 2 tsp. sugar, granulated (use 1 Tbsp. if you’re not using Kewpie brand mayo)
- 2 ½ cup Kewpie mayo
- 1 cup minced carrots
- ½ cup minced red onions, soak in vinegar (*see note below)
- 8 ea. hard boiled eggs, peeled and diced
- 1 bunch scallions, sliced ⅛”
- TT Kosher salt
Method
Step 1 (cooking and cooling the pasta): Bring 4 quarts of water to a boil in a 6 quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of kosher salt and add the Macaroni. Once the pasta is just slightly undercooked (about 9 minutes), strain and toss the pasta in the cider vinegar. Spread on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t stick together.
Step 2 (dressing the mac salad): In a large bowl, add the cooked macaroni along with the whole milk, sugar and ½ of the kewpie mayo. Refrigerate for 1 hour.
After an hour, the macaroni will have absorbed most of the dressing. To finish, dress the macaroni a second time in the remaining kewpie mayo, carrots, red onion, hard boiled egg and scallions. Season to taste with kosher salt and serve.
