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–+ servings
creamy sweet condensed macaroni

Sweet Macaroni Salad with Condensed Milk

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Course Side
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
  

  • 2 cup elbow macaroni uncooked
  • 1 tablespoon salt for boiling water
  • 1 cup mayonnaise full-fat
  • 1/2 cup sweetened condensed milk
  • 1/4 cup apple cider vinegar
  • 2 tablespoon granulated sugar
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon ground black pepper
  • 1 cup pineapple tidbits drained
  • 1 cup cooked ham small dice
  • 1/2 cup red bell pepper small dice
  • 1/2 cup celery small dice
  • 1/4 cup red onion finely minced
  • 1/2 cup shredded carrot packed
  • 1/4 cup sweet pickle relish drained
  • 2 hard-boiled eggs optional; chopped
  • 2 tablespoon raisins optional

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, then cook the elbow macaroni according to package directions until just al dente.
  • Drain the cooked macaroni in a colander and rinse under cold running water until completely cool, then drain very well.
  • In a medium mixing bowl, whisk together the mayonnaise, sweetened condensed milk, apple cider vinegar, granulated sugar, fine salt, and black pepper until smooth and fully combined.
  • In a large mixing bowl, combine the cooled macaroni, pineapple tidbits, ham, red bell pepper, celery, red onion, shredded carrot, sweet pickle relish, chopped hard-boiled eggs (if using), and raisins (if using).
  • Pour the dressing over the macaroni mixture and gently fold with a rubber spatula or large spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or sugar as desired.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the macaroni salad for at least 2 hours, or until thoroughly chilled and the flavors have melded.
  • Before serving, give the salad a gentle stir and, if it seems too thick, loosen with a tablespoon or two of milk.
  • Serve chilled as a side dish, keeping any leftovers refrigerated.

Notes

For best results, make this salad a few hours or even a day ahead so the pasta can absorb the dressing and the sweetness can mellow; ensure the macaroni is well-drained after rinsing to prevent a watery salad, and chop all mix-ins into small, even pieces so every bite has a good balance of textures and flavors. If you prefer a less sweet version, reduce the condensed milk slightly and increase the vinegar or a squeeze of lemon for brightness, and feel free to swap or add mix-ins like peas, corn, or bacon as long as you keep the overall ratio of pasta to dressing similar so the salad stays creamy but not soupy.
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