Cook 1-2 minutes more than the cooking time listed on the package. Drain the elbow macaroni, take into a big mixing bowl. Toss with vinegar and let it cool.
While pasta cools, whisk together mayonnaise, milk, salt, black pepper powder, and granulated sugar until smooth.
Now add grated carrots, green onions, and mayo dressing and toss to ensure everything is coated.
Refrigerate for 30 minutes before serving. Add more milk if necessary, only a splash at a time.