Begin by boiling a large pot of salted water. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to cool down.

In a separate bowl, combine the mayonnaise, sugar, and apple cider vinegar. Mix well until creamy and smooth.

In a large mixing bowl, add the cooled macaroni, shredded carrots, diced celery, and diced onion. Pour the dressing over the top and stir gently to combine all the ingredients evenly.

Add salt and pepper to taste, mixing well to ensure every bite is flavorful.

Cover and refrigerate the salad for at least an hour to allow the flavors to meld together before serving.