Prep 30 mins
Cook 0 mins
My sister served this dish and after the first bite, I wanted the recipe. So, so good.
- 16 ounces macaroni, cooked
- 1 pint mayonnaise
- 14 ounces eagle condensed milk
- 1 cup vinegar
- 4 carrots, grated
- 1 onion, chopped
- 1 bell pepper, chopped
- Mix all ingredients and chill overnight.
I had no idea what to expect out of this recipe. The eagle condensed milk really made this sweet and with the vinegar tartness made for a nice combination, although a little too sweet for us. I used rice wine vinegar, which is what I had, red bell pepper and halved the recipe for lunches next week. I also used light mayo and fat free eagle condensed milk to cut some of the calories and fat. Thanks for sharing. Made for PAC Spring 2009