Prep 20 mins
Cook 7 mins
A neighbor shared this recipe 30 years ago and it immediately became a "must have" at every family get-together! Feel free to play around with the sugar & vinegar a little - we like it a little more "zippy" but you can tone it down and make it a little sweeter if you want. This is going to look a little runny when you first stir it up, but the dressing thickens quite a lot as it chills!
- 1 lb macaroni, elbow or 1 lb rotini pasta
- 4 carrots, shredded
- 1 onion, finely chopped
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup sugar
- 3⁄4 cup vinegar
- 2 cups Miracle Whip
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Boil the macaroni as directed, then drain.
- While the macaroni is boiling, mix the other ingredients well.
- Combine macaroni with the dressing and chill for several hours.
Almost everyone liked this at the BBQ. No one could guess the mystery ingredient (condensed milk!)
I have posted a very similar recipe to my private recipes so I don't lose it again. The only 3 differences are that my recipe has 1 green bell pepper finely diced and 1 cup of sugar (rather than 1/2 cup)and haqs 1 cup0 vinegar rather than 3/4 cup. This really is a very forgiving recipe and can take adjustments well. Also keeps for up to 2 weeks in the fridge. This is my DH's favorite macaroni salad. I have made it with whole wheat macaroni, Fat Free Eagle Brand milk and 3/4 cup of splenda instead of sugar. Slight difference in taste but not much. DH didn't even really notice the difference. This macaroni salad has been a staple in our family at holidays and gatherings for over 30 years.