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Ingredients2 h 25 m servings 465
Original recipe yields 12 servings
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper.
- Chill in the refrigerator for at least 2 hours, or up to overnight.
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- Cook's Note:
- Do not use low-fat or fat-free mayonnaise and milk. It makes the dressing too runny.
Per Serving: 465 calories; 30.1 41.3 7.6 15 232 Full nutrition
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