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sweetened condensed milk macaroni

Macaroni Salad With Sweet Condensed Milk

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 rubber spatula or large spoon
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 plastic wrap (or 1 airtight container)

Ingredients
  

  • 16 ounce elbow macaroni dry
  • 4 quarts water
  • 2 teaspoon salt for boiling water
  • 1 cup mayonnaise full-fat
  • 1/2 cup sweetened condensed milk canned
  • 1/4 cup apple cider vinegar or white vinegar
  • 2 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard smooth
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper ground
  • 1 cup celery finely chopped
  • 1 cup red bell pepper finely diced
  • 1/2 cup red onion finely minced
  • 1 cup pineapple tidbits well-drained
  • 3/4 cup carrots finely shredded
  • 3 hard-boiled eggs optional; peeled and chopped
  • 1/4 cup sweet pickle relish optional; drained
  • 2 tablespoon fresh parsley optional garnish; finely chopped

Instructions
 

  • Bring the water and 2 teaspoons of salt to a rolling boil in the large pot over high heat.
  • Add the elbow macaroni to the boiling water and cook according to package directions until just al dente.
  • Drain the macaroni in the colander, rinse under cold water until completely cool, and let it drain very well.
  • In the medium mixing bowl, whisk together mayonnaise, sweetened condensed milk, vinegar, sugar, Dijon mustard, salt, and black pepper until smooth and creamy.
  • In the large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, pineapple tidbits, and shredded carrots.
  • Add the chopped hard-boiled eggs and sweet pickle relish to the pasta mixture if using, and gently toss to distribute.
  • Pour the condensed milk dressing over the macaroni mixture and use the spatula or large spoon to fold until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 2 hours to chill and thicken.
  • Before serving, give the salad a gentle stir, sprinkle with chopped fresh parsley if using, and serve cold.

Notes

For best results, make this salad several hours ahead or even the day before so the pasta fully absorbs the dressing and the flavors meld; if the salad thickens too much in the fridge, loosen it with a tablespoon or two of milk or vinegar before serving. Finely chopping the vegetables helps them distribute evenly and makes each bite balanced, while rinsing the pasta thoroughly stops the cooking and removes excess starch so the dressing stays silky instead of gummy. Drain canned pineapple and relish very well to avoid watering down the sweetness and creaminess of the dressing, and if you prefer a less sweet salad, simply reduce the sweetened condensed milk and sugar slightly and increase the vinegar for more tang.
Tried this recipe?Let us know how it was!