Instructions

1. 1

   Cook the macaroni: Bring water and salt to a boil in a medium saucepan. Add macaroni and cook until al dente, about 7 minutes. Drain and rinse under cold water until completely cooled.

2. 2

   Prepare vegetables and fruits: While pasta cools, dice the carrot, celery, and bell pepper. Drain pineapple tidbits and set aside. Chop hard-boiled eggs.

3. 3

   Mix the dressing: In a large mixing bowl, combine mayonnaise, condensed milk, lemon juice, salt, and pepper. Stir until smooth.

4. 4

   Combine ingredients: Add the cooled macaroni, vegetables, fruits, shredded cheese, and chopped eggs to the dressing. Gently fold until everything is evenly coated.

5. 5

   Chill: Cover and refrigerate for at least 30 minutes before serving to let flavors meld. The salad should be creamy but firm enough to hold its shape.

Used in this recipe: Pasta Pot With Strainer Lid · Box Grater (Amazon, affiliate links)