Mom’s Best Macaroni Salad
Source: Allrecipes — submitted by Renee Chase, tested by Allrecipes Test Kitchen
Prep: 30 min · Cook: 10 min · Chill: 8 hrs · Total: 8 hrs 40 min
Servings: 16
“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.”
Ingredients
- 16 oz elbow macaroni — uncooked
- 4 carrots — shredded
- 1 large red onion — chopped
- ½ green bell pepper — seeded and chopped
- ½ red bell pepper — seeded and chopped
- 1 cup celery — chopped
- 2 cups mayonnaise
- 1 can (14 oz) sweetened condensed milk
- ¼ cup white sugar
- ½ cup white vinegar
- Salt and pepper to taste
Instructions
- Gather all ingredients.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni, stirring occasionally, until tender yet firm to the bite — about 8 minutes. Rinse under cold water; drain and set aside.
- Stir together carrots, red onion, bell peppers, and celery in a large serving bowl. Mix in mayonnaise, condensed milk, vinegar, sugar, salt, and pepper until well combined.
- Add macaroni; toss gently. Cover and refrigerate at least 8 hours.
- Enjoy!
Cook’s Note
Make this a day before, stirring occasionally to blend the flavors. Keep chilled in the refrigerator. The macaroni will absorb some of the liquid — if it seems dry after chilling, stir in a splash of milk before serving.
Nutrition (per serving)
424 cal · 25g total fat · 5g saturated fat · 19mg cholesterol · 205mg sodium · 45g carbohydrate · 2g dietary fiber · 22g total sugars · 7g protein · vitamin C 10mg · calcium 87mg · iron 1mg · potassium 222mg