In a large pot, bring salted water to a boil.

Add the elbow macaroni and cook until soft. Drain the pasta and return it to the pot.

In a medium mixing bowl, combine the brown sugar, salt, black pepper, milk, drained pineapple, mayonnaise, vinegar, chopped ham, shredded onion, shredded carrots, chopped celery, and diced green onions.

Mix all the ingredients well, ensuring everything is thoroughly combined.

Pour the mixture over the cooked and drained pasta, stirring until well mixed.

Cover the pot and refrigerate the salad for at least an hour before serving.