Emily loves macaroni salad, and even though the dressing on this recipe isn’t quite so traditional, this is by far her new favorite. It also stays quite creamy the next day and the day after so you can continue to enjoy the leftovers.
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!