Many years ago, when I was a new teacher, a coworker brought in macaroni salad for lunch and shared some with me. Having never been a fan of macaroni salad I was pleasantly surprised to find that I really enjoyed my friend’s recipe.
My coworker gave me her recipe and I have been making it for summer gatherings ever since.
This simple to make recipe is creamy and is a great combination of sweet and sour flavors.
- 1 lb. Elbow Macaroni
- ¾ c. Sugar
- ¼ tsp. Pepper
- ½ tsp. Salt
- 1 Medium Onion
- 4 Carrots
- 1 Can Evaporated Milk
- 2 Cups Mayonnaise
- ¾ c. Vinegar
- Boil the macaroni according to package directions.
- Drain the macaroni.
- Finely chop the onion and carrots. (A food processor works great for this.)
- Add the sugar, salt, pepper, onion, and carrots to the cooked and drained macaroni in a large bowl.
- In a separate bowl, combine the evaporated milk, mayonnaise, and vinegar (a little at a time).
- Add the liquid mixture to the macaroni mixture and mix well.
- Chill for at least 4 hours (overnight is better) before serving.
This macaroni salad is great for picnics and barbecues. I always make it at least once every summer.
Yummly
I wanted to let you know that I am now sharing my recipes on Yummly. I am excited to start using this site. If you want to use Yummly too you can set up a profile and start saving all of your favorite recipes from around the web in your own recipe box. To save recipes from Blessings Overflowing all you have to do is click the Yum button that appears when you hover over the picture of the recipe. Super simple. I hope you will join me there.
