# 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 time:** 30 minutes
**Cook time:** 10 minutes
**Additional time:** 8 hours
**Total time:** 8 hours 40 minutes
**Servings:** 16

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## Ingredients

- 16 ounces uncooked elbow macaroni
- 4 carrots, shredded
- 1 large red onion, chopped
- ½ green bell pepper, seeded and chopped
- ½ red bell pepper, seeded and chopped
- 1 cup chopped celery
- 2 cups mayonnaise
- 1 (14 ounce) can sweetened condensed milk
- ½ cup white sugar
- ½ cup white vinegar
- Salt and pepper to taste

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## Shopping List

### 🍝 Pasta & Grains
- [ ] 16 ounces uncooked elbow macaroni

### 🥬 Produce
- [ ] 4 carrots
- [ ] 1 large red onion
- [ ] ½ green bell pepper
- [ ] ½ red bell pepper
- [ ] Celery (need 1 cup chopped)

### 🧂 Pantry & Condiments
- [ ] Mayonnaise (need 2 cups)
- [ ] 1 can (14 oz) sweetened condensed milk
- [ ] White sugar (need ½ cup)
- [ ] White vinegar (need ½ cup)
- [ ] Salt and pepper (to taste)

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## Instructions

1. **Gather ingredients.** Gather all ingredients.

2. **Cook the macaroni.** 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. **Mix the dressing.** 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 and chill.** Add macaroni; toss gently, then cover and refrigerate for at least 8 hours.

5. **Serve.** Enjoy!

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## Serving Ideas

- Perfect for potlucks and picnics
- Great side dish for barbecues
- Serve at family gatherings
- Pairs well with grilled meats

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## Cook's Note

I usually make this a day before, stirring it occasionally to blend the flavors. Keep the salad chilled in the refrigerator. The macaroni will absorb some of the liquid.

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## Nutrition

**Per serving:**
- Calories: 424
- Total Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 19mg
- Sodium: 205mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Total Sugars: 22g
- Protein: 7g
- Vitamin C: 10mg
- Calcium: 87mg
- Iron: 1mg
- Potassium: 222mg

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## Notes

- **Submitted by:** Renee Chase
- **Tested by:** Allrecipes Test Kitchen
- **Course:** Side Dish, Salad
- Best when made ahead and chilled overnight
- The sweetened condensed milk gives this salad its unique sweet and creamy flavor
- Can be stored in refrigerator for 3-4 days