Description
This is, by far, the best macaroni salad I’ve ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I’m mixing it up!
Ingredients
- 16 ounces uncooked elbow macaroni
- 4 carrots, shredded
- 1 large red onion, chopped
- ½ green bell pepper, seeded and chopped
- ½ red bell pepper, seeded and chopped
- 1 cup chopped celery
- 2 cups mayonnaise
- 1 (14 ounce) can sweetened condensed milk
- ½ cup white sugar
- ½ cup white vinegar
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add macaroni
- and cook until tender
- about 8 minutes. Rinse under cold water
- and drain.
- In a large bowl
- stir together the carrots
- red onion
- green pepper
- red pepper and celery. Mix in the mayonnaise
- condensed milk
- sugar
- vinegar
- salt and pepper. Add the macaroni
- toss gently
- cover and refrigerate for at least 8 hours. I usually make this a day ahead of time
- and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 16