Cook the Macaroni: Fill a large pot with water. And add a pinch of salt. Bring the water to a boil over high heat. Add 6 cups of elbow macaroni to the boiling water. And cook, stirring occasionally. Until the pasta is tender yet firm to the bite. About 8 minutes. Drain the cooked macaroni in a colander. And rinse it with cold water. To stop the cooking process. And cool the pasta.

Prepare the Dressing: In a large mixing bowl, combine 2 cups of mayonnaise and 1/2 cup of milk. Stir them together. Until the mixture is smooth. And well blended.

Mix the Salad: Add the cooled macaroni to the bowl with the mayonnaise mixture. Then add 1/2 cup of shredded carrot. Stir everything together gently. Until the macaroni is well coated with the creamy dressing. If you prefer a creamier salad. Feel free to add more mayonnaise to taste.

Season to Taste: Add salt and ground black pepper to the salad. Start with a small amount. Taste. And adjust the seasoning as needed. Mix again. To ensure the seasoning is evenly distributed.

Chill the Salad: Cover the bowl with plastic wrap. Or a lid and place it in the refrigerator. Let the salad chill for at least 2 hours. Or up to overnight. This chilling time allows the flavors to meld together. And the dressing to thicken.

Serve and Enjoy: Before serving, give the salad a quick stir. To redistribute the dressing. Serve it cold as a side dish at your next BBQ, potluck, or family dinner. Enjoy the creamy, tangy, and slightly sweet flavors of this classic Hawaiian Macaroni Salad!