lanas country best macaroni salad |
1/2 pound uncooked elbow macaroni |
1 carrot, shredded |
1/2 large red onion, chopped |
1/2 red bell pepper, seeded and chopped |
1/2 cup chopped celery |
1/2 cup sweet pickle relish or bread n butter pickles chopped. |
3/4 cup mayonnaise |
2 hard-cooked eggs, chopped |
1/2 of a (14 ounce) can sweetened condensed milk |
2 tbls. prepared mustard |
salt and pepper to taste |
paprika to taste |
options and garnishings |
more paprika for top/presentaion.. you may also use olives. |
parsley, pimentos, deviled eggs, and more. |
bring a large pot of lightly salted water to a boil. |
add macaroni, and cook until tender, about 8 minutes. rinse under cold water, and drain. |
in a large bowl, stir together the carrots, red onion, red pepper and celery. |
mix in the mayonnaise, condensed milk, papirika , salt and pepper. add the cooked macaroni, and chopped eggs. |
toss gently, cover and refrigerate for at least 8 hours. i usually make this a day ahead of time, and stir it occasionally to blend the flavors. |
right before serving, garnish as desired. |
