This is great for your potlock summer dinner and it makes A LOT! I don't like the texture of the shredded carrots so I dice them. Or if you want to leave them out all together that's fine too.
Mom's Best Macaroni Salad
Prep Time: 30 Minutes
Ready In: 30 Minutes
Servings: 16
INGREDIENTS:
16 ounces uncooked elbow macaroni
4 carrots,
1 large red onion, chopped
1/2 green bell pepper, seeded and
chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed
milk
1/2 cup white sugar
1/2 cup white vinegar
salt and pepper to taste
DIRECTIONS:
1. 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.
2. 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.
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