• Cooking Time:
  • Servings: 14
  • Preparation Time:


  • 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.


Hugs, LindaChicken

Categories: Dairy  Eggs  Pasta  Pasta  Refrigerator  Salad  Side Dish  Stove  Vegetable 

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