5green onionstrimmed and finely minced (plus more to garnish)
2large carrotspeeled and shredded
Prepare the Macaroni Salad Dressing
In a large bowl, stir together 2 1/2 cups of mayonnaise, the apple cider vinegar, sugar, soy sauce, salt, and white pepper until smooth. Store the remaining mayonnaise in the refrigerator until ready to use. Refrigerate until ready to use. This dressing may be made 24 hours ahead.
Cook the Macaroni
In a large stock pot, bring a gallon of water to a rapid boil over medium-high heat.
Once the water begins to boil, season it with 2 tablespoons of kosher salt. Stir in the macaroni and cook for 11 minutes, stirring occasionally to prevent sticking.
Once the cooking time has elapsed, drain the pasta in a colander and give it a quick rinse under cold running water to slow down the cooking process. Allow the pasta to cool for a 5 minutes.
Mix the Macaroni Salad
Stir the lukewarm pasta, carrots, and green onions into the mayonnaise dressing. Stir in any additional stir-ins from below now, as well. After mixing, cover the bowl and refrigerate it for 1- 1 1/2 hours (or a few hours if possible).
After the macaroni salad has chilled completely, and just prior to serving it, fold the remaining mayonnaise into the salad. Give the salad a taste and add more salt and pepper as needed.
Sprinkle a generous pinch of thinly sliced green onions over the salad to garnish.
Serve the salad in generous scoops. Keep any leftovers covered and refrigerated for 3 days.
1 1/2 cups cooked ham (or other cooked protein) chopped
3 large hard-boiled eggs, chopped
1 cup sweet peas, boiled and chilled
Because it does have a mayonnaise-based dressing, the macaroni salad should be kept refrigerated or stored on ice. Keep it out of direct sunlight if you're serving it at an outdoor function.