Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 1 ½ cups mayonnaise
  • ¼ cup sweetened condensed milk
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tbsp yellow mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 large hard-boiled eggs, diced
  • ½ cup celery, finely diced
  • ¼ cup red onion, minced
  • ¼ cup carrots, shredded
  • 2 tbsp sweet pickle relish
  • 2 tbsp pimentos, drained and chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 1–2 minutes longer than the package directions for al dente to ensure a soft, tender texture.
  2. Drain the pasta in a colander and let it cool for approximately 10 minutes until warm to the touch but not steaming.
  3. In a large mixing bowl, combine mayonnaise, sweetened condensed milk, apple cider vinegar, sugar, mustard, salt, and pepper. Whisk until the mixture is smooth and the sugar has completely dissolved.
  4. Add the warm macaroni to the bowl of dressing and toss gently to coat the noodles.
  5. Fold in the diced eggs, celery, red onion, shredded carrots, relish, and pimentos, stirring until evenly distributed.
  6. Cover the bowl and refrigerate for 2 hours before serving to allow flavors to meld.