![simple macaroni salad simple macaroni salad](http://www.mykusinamasterrecipes.com/wp-content/uploads/2016/04/Classic-Macaroni-Salad.jpg)
I used garden rotini for the color factor. Like many others I found it perfectly sweet with just the condensed milk. The only thing I omitted was the sugar and that was after I tasted it just before adding the pasta. Not in this! It is wonderfully dressed sweet but still tangy. I usually like macaroni salad, but always find I can't have too much of it because the mayo is so overpowering. This is the best macaroni salad I've ever had. Do yourself and family a favor and make this. I doubled the recipe for 50 people and happily finished off the little teeny bit that was left. I don't usually get excited about or even serve myself this type of salad but this one was just way too good to pass on. I made and refrigerated overnight for maximum flavor. 7) I did add the carrots, celery & salt/pepper per recipe. 6) Used several hefty shakes of rice vinegar instead of white. 5) Omitted sugar all together & used 1/2 can (7 oz.) condensed sweetened milk (husband diabetic). 4) I didn't measure out mayo, just spooned but came pretty close to recipe measurements. 3) Used yellow & red bell peppers (instead of green & red). 1) I used macaroni salad noodles instead of elbow. I did make some changes however I don't feel it changed the overall recipe. I am not one to review recipes very often but I could not in good conscience not review this one. I have tried frozen green peas (thawed), shredded cheddar cheese,grated/shredded Parmesano Reggiano cheese, bacon bits, dill weed, 4 chopped hard boiled eggs, fresh broccoli flowerets, one can of drained and rinsed black beans.all of it is delicious.
![simple macaroni salad simple macaroni salad](https://2.bp.blogspot.com/-L4G1cp5JOkk/XMRcKqVSAlI/AAAAAAAAANs/R2zmfuPbbRYiEzLOehAU6-aJm1w3ymdNwCLcBGAs/s1600/Easy%2BMacaroni%2BSalad%2BRecipe.jpg)
It is much better (if that is possible) the next day!! Each time that I have made it, I've added new ingredients. Within about two hours, all of the sauce has been absorbed by the pasta. I was reluctant to try it, but I'm sure glad that I did.When you first mix it up, you will think that you have put too much sauce in it. Don't let the can of condensed milk throw you off. My friend tried the sauce on potato salad and her husband said it was the best he had ever eaten. I left out the 1/2 cup of sugar, added two squirts of yellow mustard and about 1 teaspoon of lemon juice. This recipe is one of the best I have ever tasted! I have made it four times in two weeks, and everyone loves it. Great compliment coming from a man who's mother was a terrific cook!!! This has now become a salad I will make for EVERY OCCASION. The macaroni absorbed any excess moisture and the flavors melded together beautifully. This morning, my husband took leftover salad for his lunch and raved how great it was. My daughter-in-law said she doesn't usually try macaroni salad, but she liked this one. I used red and yellow bell peppers, celery, hard boiled egg and chopped up some small shrimp a sprinkle or two of dry mustard and paprika. I didn't have the option to let it set overnight to let the flavors blend better, but found it still very good. Although I liked the "sweet-sour" tartness to it, I wasn't sure about how others would feel. I eliminated the additional sugar altogether, as others said it was fine without it.
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I admit being very skeptical about the sweetened condensed milk, but figured I'd try it, as I always trust the reviews here. Since this is only the 2nd time I ever made macaroni salad (and being 50+) I knew I had to trust the reviews.