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 crazy...lol.  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)

salt

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!