Creating this dish is a joyful experience, especially when you consider the beautiful memories being made in the process. Here’s how you can make it:

1. **Cook the Macaroni**: Start by boiling the elbow macaroni in salted water until it’s just tender. Al dente is key here, as Mama Lou would say, “let the pasta hold its own.”

2. **Prepare the Dressing**: In a large bowl, combine the mayonnaise, apple cider vinegar, and sugar. Mix until well combined and smooth.

3. **Mix in the Veggies**: Add the shredded carrots and chopped green onions to the dressing. Stir well to ensure everything is evenly coated.

4. **Combine with Pasta**: Once the pasta is cooked and cooled, fold it gently into the dressing mixture. Season with salt and pepper to taste.

5. **Chill and Serve**: For the best flavor, let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully.

As I mix the dressing, I remember Ouma giggling beside me, sneaking a spoonful of the creamy concoction when she thought no one was watching. Those little moments of mischief always brought an extra layer of joy to our cooking escapades.