This make-ahead recipe was originally found, ear-marked, in an old church cookbook and for my dad, it became love at first taste. Very similar to Hawaiian Macaroni Salad, this sweet and tangy side dish is a perfect partner to smoked meats. To this day, he still licks his heaping bowl of Macaroni Salad clean.
Ingredients
SERVINGS: 12 Serving(s)
- 1 pound large elbow macaroni pasta, cooked 1 minute less than package instructions
- 2 cups mayonnaise
- 1 cup white vinegar
- ¼ c granulated sugar
- 1 14 ounce can sweetened condensed milk
- 2½ teaspoons kosher salt
- 1 teaspoon finely ground black pepper
- 4 grated carrots
- 4 green onions, finely chopped
- 1 green bell pepper, finely diced
- 1 medium white onion, finely diced
- 1 8 ounce block of sharp cheddar cheese, grated (refrigerate until ready to use)
Preparation
METHOD
In a large bowl, combine all ingredients except the cooked elbow macaroni pasta and grated cheese. Once the dressing is thoroughly mixed, fold in the cooked macaroni until evenly coated. Cover the bowl with plastic wrap and refrigerate 4 hours-overnight. When ready to serve, fold in the grated sharp cheddar.
