The Best Macaroni Salad Recipe: Mom's Secret!

Ingredients

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

Instructions

1. Get all of your ingredients ready to go.
2. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, or until al dente, about 8 minutes. Rinse thoroughly with cold water to stop the cooking process, then drain well and set aside.
3. In a large bowl, combine the carrots, red onion, bell peppers, and celery. In a separate bowl, whisk together the mayonnaise, condensed milk, sugar, vinegar, salt, and pepper until smooth and creamy.
4. Add the cooked macaroni to the vegetable mixture. Pour the dressing over the salad and toss gently to combine. Cover the bowl tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
5. Serve chilled and enjoy this delicious macaroni salad!

Nutrition

• Calories: 424 kcal
• Fat Content: 25 g
• Fiber Content: 2 g
• Sugar Content: 22 g
• Sodium Content: 205 mg
• Protein Content: 7 g
• Cholesterol Content: 19 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g