Best Macaroni Salad
2017-07-04 06:59:00
Serves 16
Excellent macaroni salad!
Prep Time
30 min
Total Time
30 min
Nutrition Facts
Serving Size
150g
Servings
16
Amount Per Serving
Calories 419
Calories from Fat 208
% Daily Value *
Total Fat 24g
36%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 5g
Cholesterol 21mg
7%
Sodium 241mg
10%
Total Carbohydrates 45g
15%
Dietary Fiber 2g
7%
Sugars 23g
Protein 7g
Vitamin A
54%
Vitamin C
27%
Calcium
11%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 16 ounces uncooked elbow macaroni
- 4 Carrots, shredded
- 1 large Red onion, chopped
- 1/2 Green bell peppers, seeded and chopped
- 1/2 Red bell peppers, seeded and chopped
- 1 cup Celery, chopped
Dressing
- 2 cups Mayonnaise
- 1 (14 ounce) can Sweetened condensed milk (or Whipped cream)
- 1/2 cup White sugar
- 1/2 cup White vinegar
- (I used whipped cream as the base instead of the Eagle brand milk, also added horseradish to our taste) It was plenty sweet with the whipped cream. The condensed milk would give it yet another flavour).
- Salt and pepper
Instructions
- Bring a large pot of lightly salted water to a boil.
- Add macaroni and cook until tender, a out 8 minutes.
- Rinse under cold water and drain.
- In a large bowl, stir together the carrots, red inion, green pepper, red pepper and celery.
- Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper (and horseradish).
- Add the macaroni, toss gently, cover and refrigerate for at least 8 hours.
Notes
- Can be made a day ahead of time, stir it occasionally to blend the flavours.
- The macaroni will a sorb some of the liquid.
- I did not like it after 8 hours. Although the flavours filled in macaroni, it tasted little stale
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