Creamy Macaroni Salad

 

This is an adaptation of a Hawaiian Mac Salad with Japanese mayo.

• 1/4 cup elbow macaroni
• 1 tsp raw sugar dissolved in 1 tblsp of boiling water
• 1 tblsp apple cider vinegar
• 1/4 cup mayo

1. Cook elbow macaroni in salted water beyond al dente. Drain.
2. Toss cooked elbow macaroni with dissolved raw sugar and apple cider vinegar in a mixing bowl. Drain off excess liquid. 
3. Add mayo and mix well.