Cook Elbow Macaroni until it is nice and firm, just a tad overdone.
While pasta is cooking, chop celery, green onions and shred carrots.
Mix together Mayonnaise, Milk, Brown Sugar, Salt and Pepper.
Once pasta is cooked and drained, pour into a large bowl and toss with Apple Cider Vinegar.
Let set for at least 20 minutes and then add Dressing.
When Pasta cools further to room temperature, add Celery, Carrots and Green Onions.
Cover and put in refrigerator for at least two hours.