Print: Mom's Best Macaroni Salad

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.

Prep

18 min

Cook

49 min

Servings

Difficulty

Medium

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 , 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 per serving

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