Creamy Macaroni Salad!


It's getting to be that time of year for cookouts, family reunions and picnics and some of us love a good macaroni salad!   Now, there are good macaroni salads and there are mediocre macaroni salads and there are more in the latter category from my experience.  

The main reason most of them are not all that dazzling is that they don't have a good dressing on them.  The second reason is usually that they have weird stuff in them.   

 I don't really want weird stuff in my regular old macaroni salad.  I just want the basics.  I do want a good dressing on it though and not just a big glob of mayonnaise.
This one meets all of those criteria, but to be honest when I first saw the basic recipe I was skeptical.  It sounded a little weird.  I have adapted this recipe...a lot, to get this end result and if I do say so myself, it's a delicious macaroni salad. 

 It's flavorful and it stays really creamy even after it sits and marinades in the dressing, which is essential to the flavor and consistency.   Here is what you will need for this and no, I am not  Try it, you will be amazed at how good it is.
1lb.  (16 oz.) box of elbow macaroni (or whatever you like, rotini or shells work good also)
black pepper
1/4 tsp. garlic powder
1/4 tsp. seasoned salt
1 (14oz.) can of sweetened condensed milk (like Eagle Brand)
1 cup mayonnaise
1/2 cup sour cream
1/2 cup honey
1/2 cup apple cider vinegar (can use white if that's what you have)
1 Tbs. spicy brown or Dijon mustard
1 medium sweet onion, diced (Vidalia is great for this)
1 green bell pepper, diced
1 red bell pepper, diced
1 tsp. celery seed

Cook the macaroni in salted boiling water until just al dente or about 1 minute less than the directions give you.  Rinse and drain under cold water to stop the cooking process.
In a large bowl combine the macaroni, onion, and bell peppers.

In another bowl whisk together the sweetened condensed milk, mayonnaise, sour cream, honey, vinegar, mustard, garlic powder, seasoned salt, celery seeds and a pinch of black pepper (freshly ground is good).  
Whisk until smooth and pour over the macaroni and fold together.  This will seem sort of soupy and that is ok.  This needs to be refrigerated over night and served the next day for best results.  The pasta will absorb some of the dressing as it chills.  Stir well before serving.
Creamy Macaroni Salad!


  1. Hmmm, I must admit; I, too, am skeptical. On your recommendation; however, I am willing to give it shot. It looks really tasty. I'm pinning it now for my next family gathering. Thanks for sharing. :)

    1. Did you try the recipe? Please let me know how it turned out. I curious.

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  3. Sounds yummy, I'll try it!

  4. thanks for posting this recipe... my Mother use to make this all the time or at least I think this is the recipe, I know she used the sweetened condensed milk in the recipe she used, she got it out of one of those country neighborhood cookbooks... I have tried to reproduce it many times and it never turned out right... but I think I have it now with this recipe. thanks again... makes a great coleslaw dressing or salad dressing... thanks again.. keep posting great recipes.. I find that a lot of these are the ones my Mother and grandmother made for us when we were growing up... love the 'Aunt Millie's Tinker Cake' recipe.. I am sure this is the same recipe that my grandmother called her fudge cake! I have made it several times...

  5. Does this come out tasting sweet? With Eagle Brand milk and honey also.

  6. This is similar to a recipe I used to make in my coffeehouse..the sweetened cond. milk is the secret.
    As for this recipe..I am making it this afternoon. THANKS!

  7. This is actually not overly sweet. I think the mayo, sour cream and cider vinegar add some tang and make the flavor balanced. This become my go to macaroni salad recipe. I love it! I agree that many dressings are lackluster and overly mayonnaisey. This one has the perfect blend of ingredients. I just eliminate the onions and celery seed because my husband doesn't like them.



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