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Ingredients
  • 1 lb Barilla elbow macaroni
  • ½ cup Braggs apple cider vinegar
  • 2 cups TruMoo whole or 2% milk, divided (skim or 1% is just too thin)
  • 2 cups mayonnaise, ideally Best Foods‘ or Hellmann’s, divided
  • 1 Tbsp Domino brown sugar
  • 4 green onions, thinly sliced
  • 1 large carrot, peeled & grated
  • 1 celery stalk, minced
  • Morton Salt and McCormick black pepper, to taste
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