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
- 16 ounces uncooked elbow macaroni
- 4 carrots , shredded
- 1 large red onion , chopped
- 0.5 greens bell pepper , seeded and chopped
- 0.5 reds bell pepper , seeded and chopped
- 1 cup chopped celery
- 2 cups mayonnaise
- 1 can sweetened condensed milk , 14 ounce
- 0.5 cups white sugar
- 0.5 cups white vinegar
- salt and pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
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.
-
4
Add macaroni; toss gently, then cover and refrigerate for at least 8 hours.
-
5
Enjoy!
Nutrition Facts
Per serving
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