Macaroni Salad

Raven
Raven @poefan
Southern USA

My mom used to make this as a side dish for pot lucks and family meals. The condensed milk gives it a creamy texture. I used rice vinger to give just a hint of flavor without being overpowering. It does require overnight refrigeration so that the milk gets creamy. Otherwise, it's too watery. #GlobalApron condensed milk week 1

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Ingredients

about 24 hours
6-8 servings
  1. 1 boxelbow pasta
  2. 1 cancondensed milk
  3. 2 cupsmayonnaise
  4. 1 cuprice wine vinegar
  5. 1 small onion shredded
  6. About 3-4 shredded up carrots
  7. 1 cut up green pepper
  8. Salt n pepper to taste

Cooking Instructions

about 24 hours
  1. 1

    Cook the pasta and set aside to cool while you shread and chop veggies.

  2. 2

    Add condensed milk, two cups of mayo, one cup rice wine vinegar and salt and pepper in a large bowl, mixing together well.

  3. 3

    Add veggies and mix well

  4. 4

    Add macaroni and mix, cover tightly, and allow to refrigerate for at least 24 hours. It will be watery, but after being in the fridge, overnight it becomes thicker.

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Written by

Raven
Raven @poefan
on
Southern USA
Happily married mother of 4 boys who loves to cook and bake.
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