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My BEST Macaroni Salad


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Member since 2006

Serves 14 | Prep Time | Cook Time

Ingredients

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
1 medium red onion, chopped
1 cups Hellman’s Mayonnaise
1 can (14 ounces) sweetened condensed milk
¼ cup sugar (I use sugar substitute) can use up to a cup
1 cup cider vinegar
½ teaspoon sea salt
½ teaspoon fresh cracked pepper
1 teaspoon dry mustard
1 teaspoon celery salt
Chopped celery (to taste)
Chopped hard boiled eggs (to taste)
Sweet pickle relish (to taste)
Add a couple dashes of Tabasco


Cook macaroni according to package directions; drain and rinse in cold water.


In a large serving bowl, combine the macaroni, carrots, green pepper, relish, celery and onion.


In a small bowl whisk the mayonnaise, milk, sugar, vinegar, dry mustard, celery salt, salt and pepper until smooth.


Pour over macaroni mixture and toss to coat - add eggs.


Cover and refrigerate overnight.


Pairs Well With


Notes

Hugs, LindaChicken

This looks so good,I have really got to try this.Thanks GF for posting this.
Margie

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