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A small white bowl of creamy macaroni salad with a fork resting on the rim, a big glass bowl of salad, celery stalks and whole carrots on whitewashed wood behind it
Katie Helen

Classic Macaroni Salad

Classic macaroni salad with elbow macaroni, crisp vegetables, and a creamy sweet-tangy dressing made with mayo, vinegar, sugar, and sweetened condensed milk.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 ounces elbow macaroni
  • 1 green pepper diced small
  • 10 small carrots or 1 large carrot, shredded or finely diced
  • 1/2 medium onion finely diced
  • 1/2 cup celery diced small
  • 1 cup mayonnaise
  • 1/2 cup white vinegar
  • 1/3 cup sugar
  • 1/2 cup sweetened condensed milk

Equipment

  • Large pot
  • Large mixing bowl

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until fully tender, 1 to 2 minutes past al dente.
  2. Drain the pasta and rinse under cold running water until completely cooled. Shake off excess water.
  3. Dice the celery, green pepper, carrot, and onion into small pieces. Soak the onion in cold water for 10 minutes first if you want a milder flavor.
  4. Whisk together mayonnaise, white vinegar, sugar, and sweetened condensed milk until smooth.
  5. Add the cooled pasta and vegetables to a large bowl. Pour the dressing over the top and stir until evenly coated.
  6. Cover and refrigerate for at least 2 hours, preferably overnight. Stir before serving and adjust with a little mayo or salt if needed.

Notes

Pasta must be completely cooled before you mix in the dressing — warm pasta absorbs it all at once and you'll end up with a dry salad after chilling.
Taste the dressing before it goes on the pasta. It should taste stronger than you want the finished salad to be; the pasta will tone it down as it sits.
If the salad looks dry after an overnight rest, stir in a tablespoon or two of fresh mayo before serving. It brings it right back.
For best flavor, make it the day before.