Description

This Sweet Macaroni Salad is a creamy, tangy side dish perfect for potlucks and family gatherings. Featuring tender elbow macaroni mixed with fresh grated carrots, crunchy bell peppers, and red onions, all combined with a luscious dressing made from mayonnaise, sweetened condensed milk, cider vinegar, and a touch of sugar. Chilling overnight allows the flavors to meld beautifully, creating a sweet and savory salad that’s sure to please any palate.

Ingredients

Scale

Pasta and Vegetables

1 (16-oz) box elbow macaroni
4 medium carrots, grated
1 green bell pepper, chopped
1 red onion, chopped

Dressing

2 cups mayonnaise
1 (14-oz) can sweetened condensed milk
1 cup cider vinegar
¼ cup sugar
1 tsp salt
½ tsp black pepper

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Instructions

Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain the pasta thoroughly and set it aside to cool slightly.
Prepare the vegetables: Grate the carrots and chop both the green bell pepper and red onion into small, even pieces. Combine all these fresh vegetables with the cooked macaroni in a large mixing bowl.
Make the dressing: In a separate bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
Combine and mix: Pour the dressing over the macaroni and vegetable mixture. Stir thoroughly to ensure every bite is coated with the creamy, sweet, and tangy dressing.
Chill overnight: Cover the bowl with plastic wrap or a lid and refrigerate the salad overnight. This allows the flavors to meld and the salad to chill completely before serving.

Notes

For best flavor, allow the salad to chill for at least 8 hours or overnight before serving.
You can substitute apple cider vinegar with white vinegar if necessary, but cider vinegar adds a sweeter tang.
Adjust the sugar quantity based on your desired sweetness level.
Make sure not to overcook the macaroni; it should be firm to maintain texture in the salad.
This salad can be kept refrigerated for up to 3 days.