Reviewed: Jul. 10, 2009

It was just way too sweet! Horrible I added a whole cabbage and a bottle of hot sauce to see if it was edible

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lost in mexico

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Reviewed: Jul. 8, 2009

This is really a great recipe. Like others who have reviewed it, I also omitted the white sugar.

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Kathy

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Reviewed: Jul. 4, 2009

Great flavor and easy to make with a food processer. I added some mozzerella and a couple of jalapenos for an added zing. Everyone loved it even the kids came back for seconds. Thanxs

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Tibo

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Reviewed: Jun. 29, 2009

I tweaked just a little but yes the best ever and I'm very picky when it comes to mac salads! I didn't add the veggies, instead added ham and cheese. Didn't add the sugar and put in a little mustard. Yummy! Also received rave reviews from co-workers!

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ALBTFRM

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Reviewed: Jun. 6, 2009

Really loved it! I didn't have any condensed milk so just used the sugar and kept everything else the same. And I thought that was really good. Can't wait to try it with the condensed milk, I might cut down on the sugar a little then. I also really liked how the shredded carrots looked in it, looked like cheese, but without all the extra calories. This ones a keeper!

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joannet

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

This recipe is one of the best I have ever tasted! I have made it four times in two weeks, and everyone loves it. I left out the 1/2 cup of sugar, added two squirts of yellow mustard and about 1 teaspoon of lemon juice. My friend tried the sauce on potato salad and her husband said it was the best he had ever eaten. This is a real keeper. Don't let the can of condensed milk throw you off. 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. Within about two hours, all of the sauce has been absorbed by the pasta. It is much better (if that is possible) the next day!! Each time that I have made it, I've added new ingredients. 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. The dressing is what makes it so good!!

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Iris C.

Cooking Level: Expert

Living In: Newport News, Virginia, USA

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Reviewed: Jun. 4, 2009

Too sweet.

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ROSEP47

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Reviewed: Jun. 1, 2009

This recipe is out of this world. Everyone loved it! I actually made a double batch, which was a huge amount. It still ALL went! I just stopped to leave a review because someone else just emailed me for the recipe. I used my vidalia onion chopper thing, and I had all the veggies chopped in no time at all. I used bow tie pasta and it was really pretty.

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Kntry5

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Reviewed: May 25, 2009

Really great recipe. I didn't add the sugar because the sweetened milk is enough. I added a little pickle juice to offset the sweetness, and it came out perfect. Guests wanted the recipe!

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miss margo

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: May 24, 2009

Excellent. Like other reviewers, I thought it was too much sugar so I left it out completely and ended up adding in a small amount of splenda. There was a lot of dressing compared to macaroni, so I only used about 2 thirds of it, and once it was all blended I thought it needed a few extra tablespoons of vinegar. I also added some cubed ham for my husband who's a ham fan. Very yummy- a keeper recipe for sure. Next time I might try adding chopped boiled egg for added protein and a flavor twist.

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TAMESHREW

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Stilwell, Kansas, USA

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Reviewed: May 24, 2009

This was like a deli Amish macaroni salad to me. I cut the sugar in half and was kind of freaked at how sweet the dressing was but once it sat overnight (as recommended in the recipe) it all mellowed into a delicious macaroni salad. My only adjustment other than cutting the sugar was to add celery seed. Definitely worth trying!

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Jill815

Cooking Level: Expert

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Reviewed: May 12, 2009

A little sweet. Cut the sugar to 1/4 cup and it's perfect.

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Melanie

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Reviewed: May 11, 2009

I was unsure of this recipe because of the ingredients but I wanted a new twist on a favorite dish. I omitted the carrots (we're not into carrots, it's a personal preference) but followed the rest of the recipe as it is. Tasted it right after mixing it all together. Something was missing so I added paprika (again a personal preference). It helped but still not sure of taste so I put it in the frig to let the flavors blend. When we had with our dinner later on that day it was GREAT! the secret to this recipe for the best tasting flavor is to let it sit so the flavors can blend. The result is so worth the wait! I will definitely make this recipe again! Thank you so much for sharing such a great recipe!

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Ang

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 8, 2009

If you aren't sure if you want to try this or not, please trust us!! Don't forget to leave it set overnight. Although, we always eat a bowl, yes, a bowl, right after we make it. I make 32 servings of this salad and put it in the fridge. Within two or three days, my fam has eaten all of it. It is just amazing. Change up the veggies if you like, but don't mess w/that dressing! Thank you so much for this recipe.

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hollyberry

Cooking Level: Expert

Home Town: Norwalk, Ohio, USA

Living In: Willard, Ohio, USA

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Reviewed: May 5, 2009

One of the best macaroni salads I've ever made. People go out of their way to call me later for the recipe. And very easy, too. Just remember to use a dry-measure measuring cup for the sugar, and a wet-measure measuring cup for the vinegar.

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vallori

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Reviewed: Apr. 29, 2009

I was a very skeptical about this recipe but decided to try it and I am so glad that I did. My skepticism was all the sugar so the only change I made was adding only about 1/4 cup of sugar and it turned out great. I will definitely be making this again and don't worry if it seems a little soupy at first it thickens up nicely.

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Danielle's

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Reviewed: Apr. 11, 2009

Just too sweet for our taste. I will try again leaving out the sweetened condensed milk instead of as many reviewers suggested, cutting out the sugar and maybe add just a little garlic powder.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 16, 2009

Really delicious!! It is sweet, but this is just the type of macaroni salad we like. I served this to friends and they asked for the leftovers! When that happens, I know it is a 5 star recipe. Husband suggested adding some lump crab meat next time. DELICIOUS!

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ROBINV

Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

This was good. We served it with tri tip. I was actually surprised my husband liked it, hes so picky. This is a keeper.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Feb. 20, 2009

I made this recipe for a pot luck at a square dance and it was inhaled. I really think that it is the best macaroni salad I have ever made or tasted. I did change a few thing though. I only added a pinch of pepper, no salt and 2 tsp of minced garlic. I only used a half can of the condensed milk and used some paprika as a garnish. Also no sugar was added. Came out great.

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Jerry Cohen

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Mom's Best Macaroni Salad

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