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
Directions
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!
Notes
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.
Description
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.