If you like your macaroni salad sweet, this is the recipe for you. It started out as a recipe from Taste of Home magazine a long time ago, but over time, I've made a few changes, such as cutting the recipe in half (the original made 12-14 servings!) and omitting some granulated sugar. It has a whole can of sweetened condensed milk. Why in the world would it also need sugar? (Like it actually needs sweetened condensed milk, either.)
Unless your family just won't eat them, don't omit the bell peppers and onions. They are what really makes this recipe a good one.
Sweet Macaroni Salad
8 ounces elbow macaroni, cooked according to package directions
2 medium carrots, shredded
1/2 large bell pepper, chopped (can use combination of any color bell peppers)
1/2 medium onion, chopped
1 cup mayonnaise
1 can (14 ounce) sweetened condensed milk
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper (or to taste)
Drain cooked macaroni and rinse in cold water. Drain again. In a large serving boil, combine the macaroni, carrots, bell pepper and onion.
In a small bowl, whisk the mayonnaise, milk, vinegar, salt and pepper until smooth. Pour over the macaroni mixture and toss to coat. Cover and refrigerate at least 2 hours before serving.
Makes 6 to 8 servings.