Macaroni Salad With Sweet Condensed Milk

There’s something about a big bowl of creamy macaroni salad glistening under the light—pale golden pasta coated in a silky, sweet dressing, speckled with bright carrots, raisins, and bits of cheese.

This is a cool, comforting side dish with a dessert-like twist, thanks to sweet condensed milk.

It comes together surprisingly fast: cook the pasta, stir everything in, and let the fridge do the rest.

This recipe is perfect for sweet-tooth fans, potluck regulars, busy families, and beginners who want maximum payoff with minimal fuss.

I still remember pulling this together for a last-minute family barbecue, worried the table looked a bit bare.

One chilled bowl later, everyone was hovering near the fridge for seconds, and the spread suddenly felt complete.

It shines at Sunday suppers, backyard gatherings, holiday buffets, or when you’re craving something sweet and nostalgic. Ready to bring this dish to life?

Why You’ll Love It

• Delivers a creamy, sweet-tangy dressing that’s irresistibly unique
• Comes together quickly with simple, budget-friendly pantry ingredients
• Stays moist and flavorful, even when made a day in advance
• Balances crunchy veggies, tender pasta, and juicy pineapple in every bite
• Travels well for potlucks, picnics, barbecues, and family gatherings

Ingredients

• 16 ounces elbow macaroni, dry — classic small pasta shape that holds creamy dressing well
• 4 quarts water — enough to let pasta boil freely
• 2 teaspoons salt, for boiling water — seasons pasta from the inside out
• 1 cup mayonnaise, full-fat — gives body and richness to the dressing
• 1/2 cup sweetened condensed milk, canned — adds signature sweetness and silkiness
• 1/4 cup apple cider vinegar, or white vinegar — provides tang to balance the sweetness
• 2 tablespoons granulated sugar — boosts sweetness; adjust to taste
• 1 teaspoon Dijon mustard, smooth — adds gentle heat and depth
• 1/2 teaspoon salt, fine — seasons the dressing evenly
• 1/4 teaspoon black pepper, ground — a light bite to cut through creaminess
• 1 cup celery, finely chopped — for crunch and freshness
• 1 cup red bell pepper, finely diced — sweet, colorful contrast
• 1/2 cup red onion, finely minced — sharp flavor that mellows as it chills
• 1 cup pineapple tidbits, well-drained — juicy sweetness without watering the salad
• 3/4 cup carrots, finely shredded — subtle sweetness and color
• 3 hard-boiled eggs, peeled and chopped (optional) — extra protein and richness
• 1/4 cup sweet pickle relish, drained (optional) — tangy-sweet pops of flavor
• 2 tablespoons fresh parsley, finely chopped (optional garnish) — bright, fresh finish

Step-by-Step Method

Boil the Macaroni

Bring a large pot of water with salt to a rolling boil. Add the elbow macaroni and cook until just al dente, following package directions.

Stir occasionally to prevent sticking. Once cooked, immediately drain in a colander.

Don’t overcook, as the pasta will soften slightly more as it absorbs the dressing later.

Cool and Drain the Pasta

Rinse the hot macaroni under cold running water until completely cool. Toss gently as you rinse to remove excess starch.

Let the pasta sit in the colander for several minutes to drain very well.

Shake off any trapped water, as excess moisture will dilute the creamy dressing and mute the salad’s flavors.

Whisk the Creamy Dressing

In a medium mixing bowl, whisk together mayonnaise, sweetened condensed milk, vinegar, sugar, Dijon mustard, salt, and black pepper. Mix until the dressing is smooth and fully emulsified.

Taste and adjust for sweetness or tang if desired. Set the finished dressing aside while you prepare the vegetable and pasta mixture.

Prep and Combine the Vegetables

Finely chop the celery, red bell pepper, and red onion. Shred the carrots and drain the pineapple tidbits thoroughly.

In a large mixing bowl, combine the cooled macaroni with all the prepared vegetables and pineapple.

Toss gently to distribute everything evenly, ensuring every bite will have a balance of flavor and texture.

Fold in Eggs and Relish (Optional)

If using, chop the hard-boiled eggs into bite-sized pieces. Add them to the pasta mixture along with the well-drained sweet pickle relish.

Gently fold everything together to avoid breaking up the eggs too much.

These additions bring extra richness, sweetness, and tang, creating a more complex, classic-style macaroni salad.

Coat with the Condensed Milk Dressing

Pour the prepared condensed milk dressing over the macaroni mixture. Use a rubber spatula or large spoon to fold gently until every piece of pasta and vegetable is evenly coated.

Scrape the sides and bottom of the bowl as you mix.

Taste again and adjust seasoning with more salt, pepper, or vinegar if needed.

Chill and Finish Before Serving

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours, or longer if possible, to let flavors meld and the dressing thicken.

Before serving, stir the salad gently. Loosen with a bit of milk or vinegar if too thick, then garnish with chopped parsley if desired.

Ingredient Swaps

• Use gluten-free elbow pasta or chickpea pasta for a gluten-free version; whole-wheat macaroni works well for more fiber.
• Swap mayonnaise with Greek yogurt or a 50/50 mix of mayo and yogurt for a lighter dressing; use vegan mayo and omit eggs for a dairy-free/egg-free option.
• Replace sweetened condensed milk with evaporated milk plus a bit more sugar, or coconut condensed milk for a lactose-free, tropical twist.
• Sub green bell pepper or cucumber for red bell pepper, white or yellow onion for red onion, and raisins or diced apples for pineapple if it’s unavailable.
• Skip pickle relish or use chopped dill pickles for less sweetness; herbs like cilantro, green onion, or dill can stand in for parsley.

You Must Know

– Scale – When doubling for a crowd, keep pasta and dressing in a roughly 1 pound pasta : 1 1/2 cups total “creamy stuff” (mayo + condensed milk) ratio; if it looks overly soupy right after combining, it should thicken to the right, scoopable consistency in 1–2 hours of chilling.

Serving Tips

• Serve in a chilled glass bowl, garnished with parsley for a fresh, colorful look.
• Pair with grilled burgers, hot dogs, or barbecue chicken at cookouts and picnics.
• Spoon into lettuce cups for a lighter, hand-held party side.
• Offer alongside baked ham or roasted turkey as a sweet, creamy holiday side.
• Portion into small mason jars for grab-and-go servings at potlucks.

Storage & Make-Ahead

Macaroni salad with sweetened condensed milk keeps well in the refrigerator for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead so flavors meld.

Stir before serving and loosen with a splash of milk or vinegar if thick.

This salad doesn’t freeze well; the pasta and dressing separate.

Reheating

Macaroni salad is best served cold.

If slightly warming, heat very gently: brief low‑power microwave bursts, covered oven dish at low temperature, or quick stovetop warm-through, avoiding boiling or separation.

Hawaiian Potluck and Picnics

When I carry this chilled, creamy salad into a Hawaiian‑style potluck or beach picnic, it slips right in beside the shoyu chicken, kalua pork, and butter-soft rolls like it’s always belonged there.

I love watching the foil pans and plastic deli tubs crowd the table—lomi salmon glittering with tomato, golden fried noodles, mountains of rice—while this bowl of macaroni gleams softly in the sun.

You and I both know potlucks are about comfort more than ceremony. Someone brings a folding table, someone else brings the ukulele, and the kids run past with wet hair and sandy feet.

I set this salad down, pop off the lid, and it becomes part of that easy, generous, island‑style spread.

Final Thoughts

Give this macaroni salad with sweetened condensed milk a try and see how the creamy sweetness wins everyone over.

Don’t be afraid to tweak the veggies, add-ins, or sweetness level to make it perfectly your own.

Frequently Asked Questions

Can I Make This Macaroni Salad Without Mayonnaise or With a Lighter Substitute?

Yes, you can. I’d swap mayo for Greek yogurt, or half yogurt, half light sour cream. You’ll still get that creamy, picnic-bowl nostalgia, just lighter, tangier, and perfect for lingering summer afternoons.

How Can I Adjust the Dressing for People With Diabetes or Low-Sugar Diets?

You can absolutely adjust it: I’d swap condensed milk for unsweetened Greek yogurt, skip the sugar, then let apple cider vinegar, Dijon, and extra celery sing—bright, creamy, picnic‑classic flavor without the sugar crash.

What Food Safety Tips Apply When Serving This Salad at Outdoor Events?

Keep it chilled under 40°F, and don’t let it sit out over two hours—one if it’s blazing hot. I tuck the bowl into a pan of ice and swap in fresh, cold batches like summer memories.

Can I Freeze Leftover Macaroni Salad With Sweetened Condensed Milk Dressing?

No, I wouldn’t freeze it—the creamy, sweet dressing separates and the pasta turns grainy. Instead, I’d chill it up to 3–4 days, then eat it cold, like leftover picnic comfort straight from the fridge.