Cook macaroni according to the directions on the package. Cook to al dente…slightly undercooked to avoid over cooking it. Drain the pasta well and place it in a big bowl.

In a separate bowl, whisk together the mayo, vinegar, carrots, milk and sugar.

Fold mayo mixture into the macaroni until all the noodles are evenly coated. Season with salt and pepper to taste.

Cover and refrigerate at least 4 hours (best overnight). When ready to serve, stir in a little more milk if needed to get it back to the right consistency. Fold it in with a large rubber spatula.