This is, by far, the best macaroni salad I've ever put into my mouth. It 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! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Nutrition Facts

424 calories; protein 6.6g 13% DV; carbohydrates 45g 15% DV; fat 24.7g 38% DV; cholesterol 18.8mg 6% DV; sodium 205.4mg 8% DV. Full Nutrition
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Reviews (576)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/20/2008
Great recipe, with a few modifications: omit the 1/2 cup of sugar, as the condensed milk makees it plenty sweet enough. Add 1 tsp dry mustard, and 1 TBS paprika. I also added 3 chopped hard-boiled eggs once, and it tasted great! Read More
(562)

Most helpful critical review

Rating: 1 stars
07/24/2005
Way Way Way too sweet. Not worth the time chopping. Read More
(100)
664 Ratings
  • 5 star values: 460
  • 4 star values: 106
  • 3 star values: 34
  • 2 star values: 30
  • 1 star values: 34
Rating: 5 stars
06/20/2008
Great recipe, with a few modifications: omit the 1/2 cup of sugar, as the condensed milk makees it plenty sweet enough. Add 1 tsp dry mustard, and 1 TBS paprika. I also added 3 chopped hard-boiled eggs once, and it tasted great! Read More
(562)
Rating: 5 stars
10/13/2005
I made this macaroni salad for my daughter's figure skating competition. It was served to the coaches and judges. I have already gotten two requests for the recipe and I haven't even gotten my bowl back! One parent liked it so much she took the rest home. I cannot stress how great this macaroni salad comes out. It is pefect for those occasions where you are requested to bring something and you just don't know what to bring. TRY IT! Read More
(306)
Rating: 5 stars
10/01/2005
THE SWEET CREAMY TASTE was such a nice surprise when guests had their first mouthful of this salad! I did the lazy version---used a bag of frozen vegetables that included broccoli red sweet peppers sugar pod peas etc. Then I diced up some red onion and added shredded carrots. So simple ---but so good! I can't wait to bring it to another "shared dish" event so I can graciously accept all the compliments! Read More
(202)
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Rating: 5 stars
03/18/2012
Made 120 servings of this salad for a large picnic - took forever to do all that chopping but it was worth it! Excellent salad. Someone described it as a cross between macaroni salad and cole slaw - appropriate description. I decreased sugar to a little more than 1/4 c and it was plenty sweet. The dressing was fantastic! Update: I've made this a number of times since my original post and I've decided you could put this dressing on cardboard and people would eat it! I've yet to have anyone who did not like it. Read More
(138)
Rating: 1 stars
07/24/2005
Way Way Way too sweet. Not worth the time chopping. Read More
(100)
Rating: 4 stars
08/10/2005
This was very good big hit at the neighborhood barbque. I did leave out a few things like the carrots and green bell pepper. Will definately make again. Read More
(74)
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Rating: 5 stars
05/24/2010
Awesome. Just perfect the way it is. Next time I may leave out the white sugar for a tangier salad. Just a tip, don't rinse the macaroni with cold water. Under cook it slightly, drain the cooking liquid and throw the hot noodles in the sauce immediately. That way, they will absorb more flavour and won't get mushy. Read More
(72)
Rating: 5 stars
07/05/2010
Since this is only the 2nd time I ever made macaroni salad (and being 50+) I knew I had to trust the reviews. I admit being very skeptical about the sweetened condensed milk, but figured I'd try it, as I always trust the reviews here. I eliminated the additional sugar altogether, as others said it was fine without it. Although I liked the "sweet-sour" tartness to it, I wasn't sure about how others would feel. I didn't have the option to let it set overnight to let the flavors blend better, but found it still very good. I used red and yellow bell peppers, celery, hard boiled egg and chopped up some small shrimp; a sprinkle or two of dry mustard and paprika. My daughter-in-law said she doesn't usually try macaroni salad, but she liked this one. This morning, my husband took leftover salad for his lunch and raved how great it was. The macaroni absorbed any excess moisture and the flavors melded together beautifully. HE LOVES IT. Great compliment coming from a man who's mother was a terrific cook!!! This has now become a salad I will make for EVERY OCCASION. Read More
(43)
Rating: 5 stars
08/20/2005
Took this recipe to a softball team pinic and everyone fell in love with it. I made to additions spiral noodles and black olives. It was a hit even with my picky husband Read More
(42)
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