๐ฆ๐๐ฒ๐ฒ๐ ๐ ๐ฎ๐ฐ๐ฎ๐ฟ๐ผ๐ป๐ถ ๐ฆ๐ฎ๐น๐ฎ๐ฑ ๐
A creamy, sweet, and tangy macaroni salad thatโs perfect for barbecues, potlucks, or family gatherings. This dish is a crowd-pleaser that pairs perfectly with grilled meats and picnic sides!
Ingredients:
1 package (16 oz) elbow macaroni
4 medium carrots, shredded
1 large green bell pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 oz) sweetened condensed milk
1 cup cider vinegar
ยฝ cup sugar
1 tsp salt
ยฝ tsp pepper
Instructions:
1๏ธโฃ Cook the Macaroni:
Boil the macaroni according to package instructions until al dente. Drain and rinse with cold water to cool. Make sure itโs well-drained.
2๏ธโฃ Prepare the Vegetables:
In a large bowl, combine the cooked macaroni, shredded carrots, chopped green bell pepper, and red onion.
3๏ธโฃ Make the Dressing:
In another bowl, whisk together mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until smooth and the sugar is dissolved.
4๏ธโฃ Combine and Chill:
Pour the dressing over the macaroni and vegetables. Stir until evenly coated. Cover the bowl and refrigerate for at least 2 hours or overnight for the best flavor.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Servings: 16
Pro Tip: Garnish with chopped parsley or a sprinkle of paprika before serving for a pop of color. This salad gets better as it sits, so make it ahead for maximum flavor! ๐ฅ