Mom's Best Macaroni Salad (Printable Version)
Tender macaroni tossed with creamy, sweet dressing and crisp veggies. Colorful, crave-worthy, and crowd-pleasing.
# What You'll Need:
→ Pasta
01 -
450 g uncooked elbow macaroni
→ Vegetables
02 -
4 carrots, shredded
03 -
1 large red onion, chopped
04 -
0.5 green bell pepper, seeded and chopped
05 -
0.5 red bell pepper, seeded and chopped
06 -
240 ml chopped celery
→ Dressing
07 -
480 ml mayonnaise
08 -
400 g sweetened condensed milk
09 -
120 g white sugar
10 -
120 ml white vinegar
11 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, until al dente, about 8 minutes. Drain and rinse thoroughly under cold water. Set aside to cool.
02 -
In a spacious serving bowl, combine the shredded carrots, chopped red onion, green and red bell peppers, and celery.
03 -
Add mayonnaise, sweetened condensed milk, white sugar, white vinegar, salt, and pepper to the vegetables. Stir until the mixture is fully combined and the dressing is smooth.
04 -
Fold in the cooled macaroni, tossing gently to coat all ingredients evenly with the dressing. Cover the bowl securely and refrigerate for at least 8 hours to develop flavor.
05 -
Gently stir the salad before serving to redistribute the dressing. Serve chilled.
# Additional Notes:
01 -
For optimal flavor, prepare the dish a day in advance and stir occasionally while chilling. The pasta may absorb some of the dressing; keep it covered and refrigerated until ready to serve.