Here’s a backyard classic with a sweet little twist. Creamy, tangy, and just the right amount of crunch—it's the kind of dish that has folks coming back for seconds and asking for the recipe.

Image source: Dan Robers/Taste of Home

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 apple cider vinegar
• ½ cup sugar
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Cook the macaroni according to the package directions. Drain, rinse under cold water, and drain again thoroughly.
2. In a large bowl, toss together the cooked macaroni, shredded carrots, bell pepper, and red onion.
3. In a separate bowl, whisk together the mayonnaise, sweetened condensed milk, vinegar, sugar, salt, and pepper until smooth and well combined.
4. Pour the dressing over the macaroni mixture and stir until everything’s evenly coated.

Tips for Serving & Storing:

• Keep it chilled! Store in an airtight container in the fridge for up to 4 days.
• If serving at a picnic or potluck, place the bowl over ice and discard any leftovers that sit out for more than 2 hours.
• Not freezer-friendly: The dressing may separate and the pasta texture won’t hold up—so enjoy it fresh!

This recipe was sourced from Taste of Home. For more delicious dishes, browse through our forum here!

 

[Arkie98]

I have made this alot and is so good