1. Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).
2. Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).
3. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.
4. Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. Salt and pepper, to taste. Stir well; refrigerate.