This is my tried and true macaroni salad. Divingabe loves anything pasta and this is one of his favorites. When making this thought of you Myra, this might be one that you will enjoy.
I found and printed the recipe from TOHBB. It is slightly sweet,but oh so creamy and good.Hellmann's has a bit of tartness,also the vinegar makes it less sweet.I didn't add the peas and sugar. The condensed milk adds the amount of sweetness that we like.
16 oz. Package curly rotini (used elbow)
3 carrots grated ( used organic carrots)
1 small white onion chopped finely
1 small green pepper chopped finely
3 stalks celery chopped finely
½ cup grated cheddar cheese ( I use a little more)( I like the mexican blend)
1 can Eagle Brand Sweetened Condensed Milk
2 cups Mayonnaise
¼ cup white vinegar
½ cup granulated sugar( didn't add)
1½ cups frozen peas( didn't add)
Cook macaroni drain and cool( I like to lay the macaroni out on a cookie sheet to cool). In a large bowl add carrots, onion, green pepper, celery, peas and cheese. In another bowl mix together milk, mayonnaise, vinegar and sugar. Add this mixture to the first bowl and then gradually add macaroni to all( I like to add the macaroni a little at a time and mix so you get the desired amount of macaroni that you want). Refrigerate over night.
NOTE: Make sure your macaroni is cooled completely before mixing or else your macaroni will absorb a lot of your liquid. Cooling your macaroni well will ensure a very creamy and delicious salad.