Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they’re pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you’ll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.