Hawaiian Macaroni Salad

I love Hawaiian BBQ, especially the delicious macaroni salad they serve along side the chicken and rice.  YUM!  Here's a slightly more sophisticated recipe that still retains the deliciousness and simplicity of the original.  

Hawaiian Macaroni Salad

2 cups whole milk
2 cups mayonnaise (Best Food's is a must)
1 tablespoon brown sugar
 Salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib , chopped fine 

Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.