This sweet macaroni salad is, by far, the best I've ever put into my mouth. It has a perfect blend of sweet and tart and is so pretty, thanks to numerous multi-colored veggies. But be ready for this to disappear before you put it on the table. I have 6 children, and it is all I can do to keep them from nibbling on it while I make it.
Ingredients
- ounces uncooked elbow macaroni: 16 piece
- carrots: 4 piece (shredded)
- red onion: 1 piece (chopped)
- green bell pepper: 0.5 piece (chopped)
- red bell pepper: 0.5 piece (chopped)
- celery: 1 cup (chopped)
- mayonnaise: 2 cups
- sweetened condensed milk: 1 can (14 ounce can)
- white sugar: 0.5 cup
- white vinegar: 0.5 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water; drain and set aside. Dotdash Meredith Food Studios
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Stir together carrots, red onion, bell peppers, and celery in a large serving bowl. Mix in mayonnaise, condensed milk, sugar, vinegar, salt, and pepper until well combined. Dotdash Meredith Food Studios
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Add macaroni; toss gently, then cover and refrigerate for at least 8 hours. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
