Macaroni Salad Recipe
This sweet macaroni salad is hands down the best I've ever tasted. It offers a perfect blend of sweet and tangy flavors and is beautifully colorful with a variety of vibrant vegetables. Be prepared for it to vanish quickly—my six children can't resist sneaking bites while I prepare it!
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Servings: 16 people
Ingredients
- 16 ounces of elbow macaroni uncooked
- 4 carrots finely shredded
- 1 large red onion finely chopped
- ½ green bell pepper seeded and finely chopped
- ½ red bell pepper seeded and finely chopped
- 1 cup of finely chopped celery
- 2 cups of mayonnaise
- 1 can 14 ounces of sweetened condensed milk
- ½ cup of white sugar
- ½ cup of white vinegar
- Salt and pepper adjusted to taste
Instructions
- Start by assembling all your ingredients to ensure a smooth cooking process.
- In a large pot, bring water seasoned with a pinch of salt to a boil. Add the elbow macaroni and cook, stirring occasionally, until al dente, or roughly 8 minutes. Once cooked, drain the macaroni and rinse under cold water to stop the cooking process. Set aside to cool.
- In a sizable bowl, combine the shredded carrots, chopped red onion, green and red bell peppers, and celery. This mix of fresh vegetables will add both crunch and color to your salad.
- To the vegetable mixture, add the mayonnaise, sweetened condensed milk, sugar, and vinegar. Season with salt and pepper. Stir everything together until the dressing is creamy and well incorporated.
- Fold the cooled macaroni into the dressing and vegetables until everything is evenly coated. Cover the bowl and refrigerate the salad for at least 8 hours. This chilling period allows the flavors to meld beautifully.
- Serve chilled and enjoy the delightful combination of sweet and tangy flavors that make this macaroni salad a perfect accompaniment to any meal.
Notes
I typically prepare this salad a day in advance, stirring it occasionally to allow the flavors to meld. Keep the salad chilled in the refrigerator, as the macaroni will absorb some of the liquid.