BLESS THIS MESS
Cook pasta as directed on the box. Drain and let it cool completely. You can rinse it with cold water or add a bit of olive oil to prevent sticking.
While pasta cools, shred carrots, dice celery, and onions. Set aside. In a medium bowl, whisk together mayonnaise, sugar, salt, ground mustard, black pepper, cream, and apple cider vinegar until well combined.
Place cooled pasta in a large mixing bowl. Add carrots, celery, and onions. Mix together.
Drizzle the mayo mixture over the pasta and mix to coat. You might not use it all; keep extra mayo mixture on the side.
Refrigerate the macaroni salad for 30 minutes to 2 hours to enhance flavors. Serve and enjoy!