Mom's Best Macaroni Salad

This macaroni salad has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! It will be all you can do to keep your family from nibbling on it while you are mixing it up!


16 servings


16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/2 cup granulated (white) sugar
1/2 cup white vinegar
salt and pepper to taste


Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold water.

In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours.

Additional Information

This salad can be made a day ahead of time. Just stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

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