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Sweet Macaroni Salad Recipe

Sweet Macaroni Salad Recipe photo by Taste of Home

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A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it...and it still tastes great. -Idalee Scholz Cocoa Beach, Florida

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Sweet Macaroni Salad Recipe

Prep: 20 min. + chilling

Yield: 14 Servings

20 20

Ingredients

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight. Yield: 14 servings.

Originally published as Sweet Macaroni Salad in Taste of Home June/July 2004, p37

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Reviews for Sweet Macaroni Salad

Sweet Macaroni Salad

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(1-10) of 31 reviews

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Reviewed on Jul. 01, 2012 by megthurb

After reading previous reviews, I left out the cup of sugar. I served this to my neighbors and didn't want it too sweet. Having tasted it, I think I should have put it in. The dressing makes a LOT! I would cut the dressing recipe in half next time. I used mini-shells instead of elbow macaroni and I think it was a good choice. The little shells are like little cups for the sauce. Overall, I think it's good.

Reviewed on May. 26, 2012 by Carrieob

I crave this salad when I'm pregnant (!?). I love the sweet and tanginess of it. I definitely cut back on the sugar and condensed milk--too sweet and doesn't need it. I also throw some cubes of cheese in. Always a hit at potlucks (even with non-pregnant people!)

Reviewed on Nov. 21, 2011 by cody1234

This has become a favorite. Always a hit wherever I take it.

Reviewed on Nov. 21, 2011 by ALCfood

Has a very strong cider vinegar taste.

Reviewed on Aug. 16, 2011 by Classicrock

I've been making this for years, my husband and brother-in-law LOVE this salad! I substitute 2 chopped stalks of celery in place of the green pepper, and I use only about 3/4 cup of cider vinegar (1 cup of vinegar is too much). It's important to let the salad sit in the fridge overnight to let the pasta soak up the sauce. The next day it's perfect - no need to add anything else. -Lori in WI.

Reviewed on Jul. 03, 2011 by justmbeth

This turned out awesome! Family gave it rave reviews.

Reviewed on Jun. 28, 2011 by xprincess

I've been making this for years & everybody loves it! I do subsitute 1 & 1/2 pkgs of tri-color rotini for the macaroni, use a bag of pre-shredded carrots & usually use both red & green peppers...it makes a bit more but the ratio of sauce to macaroni is just right after overnight refrigeration:) It's the perfect make ahead macaroni salad and lasts for days in the fridge.

Reviewed on Jun. 19, 2011 by kimberlygalvin

I have been making this for About 5 years, we love it.

Reviewed on Jun. 07, 2011 by CamelDog

My husband LOVED this macaroni salad. I recently made it for my in-laws and it was a huge hit. Even my 5 year old nephew liked it. It is sweet and tangy. I left out the green pepper and onion since we don't care for them. I used carrots from the salad bar at the grocery store and chopped them in my food chopper. It's just enough crunch to balance the texture of the macaroni. This is a favorite in my house now.

Reviewed on Apr. 15, 2011 by vanashaLJ

I have made this recipe several times, we love it, people who dislike macaroni salad like it... but I cut out sugar and use half cup white vingar...

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