The line-up: elbow macaroni, I love
Barilla brand because they have little ridges in the noodle that holds more sauce. This make a very large amount so be prepared, use a whole 16 ounce box.
I small yellow onion, chopped, and 1 sweet bell pepper, chopped
2 cups of real mayo, not Miracle Whip and 1 can sweetened
condensed milk, not evaporated, but like Eagle Brand, SWEETENED CONDENSED.
3/4 cup vinegar, any kind will do, 1/2 cup sugar, 1 teaspoon salt and 1/4 teaspoon pepper.
Bring about 4 quarts of water to a rolling boil, why rolling, well it sounded good I guess.
Add your macaroni and stir, let it come back to a boil and follow
directions to cook the pasta.
In a mixing bowl, add you can of SWEETENED CONDENSED milk.
Then plop in your 2 cups of mayo, real!!! This is millionaire salad, not
beggar's snack, okay?
Add in the sugar, salt and pepper.
Pour in 3/4 cup of vinegar, I used cider, but white or rice wine would be good also.
Chop finely the sweet pepper and also the small onion and add to the mix.
Whisk this all together until mixed well and then wait for the macaroni to finish.
Drain
the macaroni very well, try to knock off as much water as possible so you don't dilute your dressing. Then pour the dressing over the pasta. You don't have to wait for it to cool, cause this needs plenty of
refrigerator time before serving. Mix this together very well, if it appears very runny, don't
worry, as the pasta
cools and chills it will absorb into the pasta and by
serving time it will be nice and
creamy.
I have a nice storage box with a tight lid than I dump my into, then put in fridge and chill, best results, overnight, okay results, 3-4 hours, really if you can make it and store it overnight so it will have time to chill really well and the sauce will soak into the pasta.
This was Laura's birthday supper tonight, juicy beef brisket with sauce on a bun, millionaire macaroni salad, chips, fresh fruit plate with strawberries, plums and pears and Jared's favorite,
queso dip with hamburger and tortilla chips to dip along with a peanut butter birthday cake. This salad is sweet, but not too sweet, rich, but not
too rich and very tasty. It makes a large amount for a gathering. Make a big old vat of this fine 'roni salad for the kin back home, they will feel like they are livin' high on the hog.
The line-up: elbow macaroni, I love Barilla brand because they have little ridges in the noodle that holds more sauce. This make a very large amount so be prepared, use a whole 16 ounce box.
I small yellow onion, chopped, and 1 sweet bell pepper, chopped
2 cups of real mayo, not Miracle Whip and 1 can sweetened condensed milk, not evaporated, but like Eagle Brand, SWEETENED CONDENSED.
3/4 cup vinegar, any kind will do, 1/2 cup sugar, 1 teaspoon salt and 1/4 teaspoon pepper.
Bring about 4 quarts of water to a rolling boil, why rolling, well it sounded good I guess.
Add your macaroni and stir, let it come back to a boil and follow directions to cook the pasta.
In a mixing bowl, add you can of SWEETENED CONDENSED milk.
Then plop in your 2 cups of mayo, real!!! This is millionaire salad, not beggar's snack, okay?
Add in the sugar, salt and pepper.
Pour in 3/4 cup of vinegar, I used cider, but white or rice wine would be good also.
Chop finely the sweet pepper and also the small onion and add to the mix.
Whisk this all together until mixed well and then wait for the macaroni to finish.
Drain the macaroni very well, try to knock off as much water as possible so you don't dilute your dressing. Then pour the dressing over the pasta. You don't have to wait for it to cool, cause this needs plenty of refrigerator time before serving. Mix this together very well, if it appears very runny, don't worry, as the pasta cools and chills it will absorb into the pasta and by serving time it will be nice and creamy.
I have a nice storage box with a tight lid than I dump my into, then put in fridge and chill, best results, overnight, okay results, 3-4 hours, really if you can make it and store it overnight so it will have time to chill really well and the sauce will soak into the pasta.
This was Laura's birthday supper tonight, juicy beef brisket with sauce on a bun, millionaire macaroni salad, chips, fresh fruit plate with strawberries, plums and pears and Jared's favorite, queso dip with hamburger and tortilla chips to dip along with a peanut butter birthday cake. This salad is sweet, but not too sweet, rich, but not too rich and very tasty. It makes a large amount for a gathering. Make a big old vat of this fine 'roni salad for the kin back home, they will feel like they are livin' high on the hog.
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