Prep Time::30 mins
Cook Time::10 mins
Additional Time:: 8 hrs
Total Time:: 8 hrs 40 mins
Servings::16
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
Gather all ingredients.
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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.
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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.
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Add macaroni; toss gently, then cover and refrigerate for at least 8 hours.
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Enjoy!
Dotdash Meredith Food Studios
Cook’s Note
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.