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Ingredients
| macaroni: 1 lb |
| carrots: 4 (shredded) |
| onions - red: 1 onion (chopped) |
| green bell pepper: 1/2 (seeded and chopped) |
| red bell pepper: 1/2 pepper (seeded and chopped) |
| celery (chopped): 1 cup |
| regular mayonnaise: 2 cups |
| sweetened condensed milk: 1 14floz can |
| granulated sugar: 1/2 cup |
| distilled vinegar: 1/2 cup |
| salt (to taste) |
| black pepper (to taste) |
Mom's Best Macaroni Salad
Credit: AllRecipes
User rating:
"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!"
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Prep Time
30 min -
Cook Time
min -
Servings
16 serving(s)
Tags
Directions
- 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.