Is there anything more iconic and reminiscent of a classic American summer than a good bowl of macaroni salad? The deliciously creamy flavors and the crunchy vegetables make for the ideal summer side dish. Most people opt for the store-bought version, which can truly be a massive hit or miss. Depending on the brand, it can be too sweet, have too much vinegar, or be borderline mushy. That's enough right there to turn anyone away.
Over the years, I've learned that they key to delicious food is finding the right recipe and making things from scratch. It seems as though everything always comes together better when you spend a little time in the kitchen and do it yourself. Thanks to All Recipes, we now have our hands on the ultimate copycat macaroni salad "just how mama used to make it". Show your friends and family what you're made of and whip up this delicious dish for everyone to enjoy! Within one bite, you'll have friends and family begging for this classic recipe.
16 oz. uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 c. chopped celery
2 c. mayonnaise
1 (14 oz.) can sweetened condensed milk
1/2 c. white sugar
1/2 c. white vinegar
salt and pepper, to taste
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.
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. This allows the noodles to absorb the liquid and be more flavorful.
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