1 pound elbow macaroni
2 cups mayonnaise
14 oz can sweetened condensed milk
1/2 cup apple cider vinegar
1 Tbsp paprika*
1 tsp dry mustard
1 large red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 9 minutes. Rinse under cold water to stop cooking then drain well.
- In a medium bowl make a dressing by whisking together mayo, condensed milk, vinegar, paprika, mustard, salt and black pepper until smooth.
- In a large bowl add the cooked pasta, onion, green and red bell peppers, celery and whisked dressing. Fold gently until well combined. Refrigerate overnight and serve.
*I’ve used some half-sharp paprika for a little more kick!