Wednesday, July 22, 2015

Kitchen Tested Macaroni Salad!

 You may not be feeling summer about this time of the year so make sure you save this recipe because it's kitchen tested for me and you.  Yummy! Look at these colors!!!






I know it's not summer but I was craving macaroni salad and caught this on facebook so even though it's winter we're having it with meatballs and tomorrow with ham sandwiches.  Truth be told I'd say none can be compared  to this baby.



This has to be the best macaroni salad I have ever made! Creamy,sweet, crunchy and definitely not low calorie.  I can't stop eating it!!!! Double yum!

I substituted s few ingredients instead of making an extra grocery run and it's still on the top of my ️Yummy list.












16 ounces uncooked elbow macaroni(12 oz.
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise (1 cup Miracle Whip)
1 (14 ounce) can sweetened condensed milk
½ cup white sugar*(1/4 cup)
½ cup white vinegar *(1/4 cup)
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, sweetened condensed milk, vinegar, salt and pepper. Add the cooked macaroni and toss gently. Cover and refrigerate for at least 8 hours. Serve cold.


Adapted from Love Bakes Good Cakes








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