Hawaiian Macaroni Salad

2 cups whole milk (not skim or 2 percent), divided

2 cups mayonnaise, divided

1 tablespoon brown sugar

1 tablespoon plus ½ teaspoon salt, divided

2 teaspoons black pepper

1 pound elbow-shaped pasta

½ cup cider vinegar

6 scallions, sliced thin

2 large carrots, peeled and grated

2 celery ribs, chopped fine

4 hard-boiled eggs, chopped

For the dressing: In a medium bowl, whisk together 1½ cups milk, 1 cup mayonnaise, brown sugar, ½ teaspoon salt and 2 teaspoons black pepper. Set aside.

Combine 4 quarts water and 1 tablespoon salt in large pot and bring to a boil. Add pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. (You want to slightly over cook the pasta.)

Add vinegar and toss until absorbed. Transfer to a large serving bowl. When pasta has cooled slightly, stir in dressing until well-coated. Refrigerate until cooled completely.

To the pasta mixture add scallions, carrots, celery, chopped egg, remaining milk and mayonnaise to pasta mixture and toss to combine. Adjust salt and pepper to taste. Refrigerate covered for at least 1 hour and up to 2 days. Taste and adjust salt and pepper prior to serving.

Serves eight.

Cook's note: On day 2, add a little more milk if the salad seems a bit dry.

Adapted from Cook's Country magazine