Ingredients:
- 1 (16-oz) box elbow macaroni
- 4 medium carrots, grated
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 cups mayonnaise
- 1 (14-oz) can sweetened condensed milk
- 1 cup cider vinegar
- ¼ cup Sugar
- 1 tsp
- ½ tsp blaac
-
Instructions:
- Cook macaroni according to package directions. Drain.
- Combine cooked macaroni, carrots, bell pepper and onion in a large bowl.
- Whisk together mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt and pepper. Pour over macaroni mixture and stir well.
- Cover and refrigerate overnight.
Ingredients:
- 2 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 1/2 cup condensed milk
- 1/2 cup table cream (optional but makes the salad more creamy)
- 1 cup fruit cocktail
- 1 cup pineapple chunks
- 1/2 cup nata de coco (any color)
- 1/2 cup kaong
- 1/3 cup raisins
- 1/2 cup diced cheddar cheese
- water for boiling
- Drain pineapple chunks, kaong, nata de coco and fruit cocktail for at least 2 hours.
- In a big mixing bowl, combine mayonnaise, condensed milk and table cream. Mix thoroughly.
- Add raisins and cheese to the bowl and mix thoroughly.
- Add drained elbow macaroni and drained fruits to the bowl. Stir gently to distribute.
- Refrigerate for 2-3 hours or overnight before serving. Enjoy!