The pasta is cooked in salted water according to package directions. However, it should be cooked for 1-2 minutes longer than the recommended time. The pasta must be very tender.
The macaroni is drained thoroughly and rinsed with cold water until completely cool. This stops the cooking process and removes excess starch.
The pasta is allowed to drain for several minutes in the colander. Any excess water will thin the dressing later.
While the pasta cools, the carrots and onion are grated finely. The finer they are grated, the better they will integrate into the salad.
In a separate bowl, the dressing is prepared. Mayonnaise, apple cider vinegar, sugar, mustard, salt, and pepper are whisked together until smooth.
The cooled macaroni is transferred to a large bowl. The grated vegetables and chopped eggs are added.
The dressing is poured over the macaroni mixture. Using a rubber spatula, everything is folded together until thoroughly combined.
The milk is added gradually. The salad will look slightly wet at this stage, but the pasta will absorb much of the liquid as it rests.
The salad is covered and refrigerated for at least 4 hours, though overnight chilling is strongly preferred. This resting period is essential for flavor development.
Before serving, the salad is stirred well. Additional salt, pepper, or a splash of milk can be added if needed.