1/2 lb macaroni (uncooked)
1 cup Miracle Whip
1/2 cup white sugar
1/4 cup vinegar
6 ounces canned Carnation Evaporated Milk
1 1/2 tsp salt
1 1/2 Tbsp mustard
1/2 stalk celery, diced*
2 Tbsp red onion, diced
1/2 carrot, finely diced
2 Tbsp green pepper, diced
2 Tbsp pickle relish (you can also use finely diced bread and butter pickles)
Cook your macaroni according to the box directions. Allow to cool.
While macaroni cooks, make the dressing. In a large bowl, combine all of the ingredients from the Miracle Whip through the mustard. Stir to combine.
Add veggies to the dressing and the cooled macaroni. Mix to combine. Refrigerate for at least 4 hours before serving.
It will last in the refrigerator for up to 7 days.
*We liked our macaroni salad heavy on the macaroni with just a whisper of veggies. If you like a more veggie-heavy macaroni salad, add more veggies!
Find it online: https://brimckoy.com/delicious-side-dishes-for-everyday-meals/