Sweet Macaroni Salad
Total TimePrep: 20 min. + chilling
- 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 cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
- In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.
Nutrition Facts2/3 cup: 400 calories, 23g fat (5g saturated fat), 10mg cholesterol, 332mg sodium, 43g carbohydrate (22g sugars, 2g fiber), 6g protein.
Jul 10, 2019
Let me start by saying I was skeptical but I like to get out of my comfort zone at times. I made it as stated EXCEPT for a couple small changes. I substituted ground sirloin in place of macaroni, didn’t use any veggies, put cheese in and made a nice wine based reduction. Tasted great. Wish I would have seen this sooner. PEOPLE PLEASE ONLY REVIEW RECIPE IF YOU MADE IT EXACTLY AS AUTHOR WHOLEHEARTEDLY INTENDED WITH THEIR POSTING IF SUCH. My mother made this and it was exact and hell, it was really good. Seriously. Thanks for sharing.
Jul 10, 2019
If I could do zero stars I would. Thank goodness i tasted the sauce before combining with the dry ingredients. Way to sweet and vinegar tasting. Tried to add spice with jalapenos to the sauce, kept having the kids try, all they kept saying is it was sweet and needs more heat. Highly do not recommend. So thank goodness I had another 2 cups of mayonnaise to spare. Because I threw this sauce out!!!
Jul 8, 2019
Excellent....best macaroni salad ever per me and my husband! Do not change a thing........it is perfect.
Jul 5, 2019
Delish!!! Made exactly to recipe. How else can you review right? Tangy and sweet combination a hit. Reminded us of an old time flavor long forgotten. Classic potluck dish. The recipe makes a lot of dressing. I thought it had enough at half. I will use the lefttover dressing on another salad....win win!
Jul 3, 2019
Oh my....I'm always looking for something different and unique, so this recipe caught my eye. The name says it all - it's definitely sweet. Problem is, It's waaaaaay too sweet. My husband has a sweet tooth, so I thought maybe he'd like it, but even he said it's too sweet. As I always do when making something new the first time, I followed the recipe exactly. Unfortunately, nobody liked it.
Jun 15, 2019
This is a great salad for a crowd. Letting it sit overnight is a must and the salad actually gets better with age. I add about 8 oz. of sharp cheddar cheese, diced, and 1/2 pkg. frozen sweet baby peas right out of the package. I also substitute diced red pepper for the green pepper as green pepper does not agree with my husband. I love that almost everyone has seconds! A couple hints....it will seem like the dressing makes way too much but use it all. The pasta really soaks it up overnight. If you are making it for a small group, do a half recipe and use the rest of the sweetened condensed milk in a pan of 7 layerbars, sometimes called Magic Cookie Bars.
Jun 6, 2019
This is the best salad dressing ever. I will be using this recipe again and again.
Jun 3, 2019
Mine came out watery
May 26, 2019
I made this for a small gathering just recently and it was very well received. I probably did not have as many carrots in mine as directed but we were very happy with this recipe. Thank you for submitting this great summer recipe.
May 23, 2019
I made this last night and this salad was amazing. It comes together really nice. While the pasta is cooking you can prep all the veggies. The only thing I changed was that I added an extra pepper. This salad was so good I had to eat some right away instead of refrigerating overnight as directed. I will definitely make this salad again. Don't let the condensed milk scare you away. I thought it would be too sweet but it wasn't. It was the perfect blend of sweet and tangy. Thanks Idalee. Your salad rocks.