This is, by far, the best macaroni salad I’ve ever eaten. It really makes me want to sing “maaaaaaacaroooni”. It is a perfect blend of sweet and sour, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you even put it on the table!


  • 16 ounces uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 2 cups mayonnaise
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • salt and pepper to taste


Step 1:

  • 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.

Step 2:

  • In a large bowl, stir together the carrots, red onion, green pepper, red pepper, and celery.
  • Mix in the mayonnaise, condensed milk, sugar, vinegar, salt, and pepper.
  • Add the macaroni, toss gently, cover and refrigerate for at least 8 hours.

I usually make this a day ahead of time and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

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