Boil the Salted Water: Fill your stockpot with three quarts of water. Bring to a rolling boil over high heat. Stir in half a tablespoon of fine salt and the dry elbow macaroni. Stir frequently during the first few minutes.

Overcook the Macaroni Soft: Boil the macaroni for twenty to twenty-five minutes until completely soft and swollen. Test one noodle to confirm it is fully tender with no firm white core inside.

Cool Completely with Cold Water: Drain the hot pasta in a colander. Rinse thoroughly under cold running tap water while stirring until the noodles feel completely cold to the touch.

Fold Dressing and Chill: In a large mixing bowl, combine the cold macaroni, Best Foods mayonnaise, garlic powder, coarse black pepper, and grated carrots. Stir gently with a silicone spatula until glossy and evenly coated. Refrigerate for at least two hours before serving.