Mom's Best Macaroni Salad
This is by far the best macaroni salad I've ever put in my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. By ready for this to disappear, I've gotten rave reviews every time I have served this salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/2 cup white sugar
- 1 cup celery chopped
- 1 1/2 cups mayonnaise
- 1 large red onion chopped
- 14 ounces can sweetened condensed milk
- 16 ounces elbow macaroni noodles uncooked
- 4 carrots shredded
- 1/2 green bell pepper seeded and chopped
- 1/2 red bell pepper seeded and chopped
- 1/2 cup white vinagar
- salt and pepper too taste
- Carbohydrate 689.163226500195 g
- Cholesterol 260.943730062514 mg
- Fat 160.793349132895 g
- Fiber 25.1168070508481 g
- Protein 96.9089330537234 g
- Saturated Fat 41.1814820520774 g
- Serving Size 1 1 Serving (1868g)
- Sodium 3602.19524383733 mg
- Sugar 664.046419449346 g
- Trans Fat 104.875075040065 g
- Calories 4602 calories
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix the mayonnaise, condensed milk, sugar, vinegar, salt and paper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the favors. The macaroni will absorb some of the liquid.
