My BEST Macaroni Salad
INGREDIENTS
- Servings: 14
- 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
DIRECTIONS
- 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.
