Lancaster County Amish Macaroni Salad

This recipe for authentic Amish Macaroni Salad is everything you’d expect from a Pennsylvania Dutch macaroni salad recipe. Bold in flavor, it’s sweet, tangy, and creamy in texture. Using cooked egg yolks for the pasta dressing makes this a unique rich treat. A perfect make-ahead side dish for any main course.

A Macaroni Salad with Evaporated Condensed Milk

A pasta salad recipe that will always catch my attention, is a good old fashioned Amish macaroni salad with evaporated milk.

Using evaporated milk, (unsweetened condensed milk) adds a very creamy texture to macaroni salads. Evaporated milk tastes like milk with a slightly sweeter flavor due to the process in which it’s made. It’s also slightly thicker and creamier making it a popular addition to any pasta salad. It’s key to making a this Amish pasta salad.

An Old Fashioned Macaroni Salad with Miracle Whip

“Dressing” was used in the list of ingredients in this recipe for describing it’s mayonnaise base.

Growing up in Kansas the word dressing always meant Miracle Whip, as opposed to salad dressing. As I’m assuming was the case for this recipe. I actually grew up calling Miracle Whip “dressing”. 

We used it in Ham Salad Sandwiches, in Classic potato salad and cole slaw. Miracle whip has a sweeter flavor than mayonnaise and using it was the norm to make many dishes.

Another recipe similar in culture to this, is this recipe for old fashioned Pea Salad with Eggs.

Ingredients You’ll Need

• Hard Boiled Eggs, whites and yolks separated.
• Evaporated Milk
• Sugar: Makes this a traditional sweet Amish Macaroni Salad,
• Macaroni noodles
• Apple Cider Vinegar
• Sweet onion
• Miracle Whip: This Amish macaroni salad is made with Miracle Whip, which has a slightly sweeter flavor than mayonnaise.
• Carrot
• Yellow Mustard
• Salt: Since attending Culinary School, I’m hooked on the pure salty flavor of Kosher salt. Sea salt and regular salt will work fine.

Ingredient Substitutions

• Evaporated Milk: If you simply don’t have, or don’t want to use evaporated milk, you can substitute whole milk, half and half or cream. Avoid low fat milk as the sauce won’t be as creamy and rich.
• Macaroni Noodles: Elbow macaroni is traditional for Amish Macaroni Salads, but play around and use any curved shaped noodle. Pasta shells or curly cavatappi are good choices here.
• Vinegar: Use Apple Cider Vinegar or White Vinegar for this recipe. Avoid red wine vinegar or other seasoned vinegars.
• Miracle Whip: Substitute mayonnaise.
• Onion: I always prefer sweet onions, yellow onions, or white onions. Avoid using red onions, as their flavor profile will overwhelm the salad.
• Mustard: No substitutions here please. Dijon or whole grain mustards will change the flavor profile. Stick with yellow prepared mustard.
• Sweet Pickle Relish: I’ve never had an Amish Macaroni Salad that contained pickle relish. It would just add another layer of sweetness which would alter the perfect balance of sweet and tangy. I say skip it.

Step by Step Instructions, It’s Easy

• Step 1: Make The Dressing. Start by separating the yolks from the egg whites. In a large bowl, combine the egg yolks with the mustard. Use the back of a fork to mash the ingredients together until well blended.
• Step 2: Add in the Miracle Whip, sugar, condensed milk, vinegar and salt.

• Step 3: Use a whisk to blend the salad dressing until smooth.
• Step 4: In the meantime, cook elbow macaroni noodles according to package instructions for “tender stage”. Before draining, scoop out some of that starchy pasta water. Briefly rinse the macaroni with cold water then transfer to a large bowl. Add chopped celery, chopped onions and shredded carrots.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

• Step 5: Add chopped egg whites.
• Step 6: Pour the dressing over the macaroni noodles.

Tip: The easiest way to dice those soft egg whites is to use a large chef knife. Place egg whites on a cutting board. Use your free hand to place on the top of the knife blade to guide the knife as you chop. Use a rocking motion to start chopping the egg whites, rotating the cutting board after a few chops as you go.

• Step 7: Use a large spoon to gently blend the ingredients. The mixture will seem a little soupy, but you’ll allow the macaroni salad to rest in the refrigerator, covered with plastic wrap, for a couple hours to “set up”. Or even better, overnight.

FAQ’s

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Tips For Success

• Make Ahead. The beauty of this macaroni salad is its make ahead factor. If possible let the salad sit, covered, in the refrigerator overnight. It just keeps getting better the longer you can let it rest. The macaroni absorbs the flavor so every bite is a perfect balance of sweet and tangy.
• Don’t over cook the pasta. Doing so will yield a “mushy” macaroni salad.
• After cooking, let the macaroni cool slightly before continuing with the recipe. You want the macaroni just hot enough for the vegetables to release their flavors and hold their crunch, rather than wilt from too much heat.
• Make sure you grab a can of regular evaporated milk rather than a can of sweetened condensed milk. They are two different products, and using the latter will make the salad too sweet.
• This is a mayonnaise based macaroni salad. If taking this to a pot luck or picnic, make sure it doesn’t sit without refrigeration for more than two hours.

Storage

• Store macaroni salad, covered, or in an airtight container in the refrigerator for up to 5 days.

This Pennsylvania Dutch macaroni salad with its bold flavor and sweet profile is a great partner for spicy barbecue sauced chicken or ribs. And a perfect side dish for any grilled entree, especially a grilled burger.

And as far as macaroni salads go, this is a quick and easy recipe that will find your whole family digging in and asking for seconds.

I’ve never had the Walmart Macaroni Salad, but I’ve been told this recipe is spot on. If you’re looking to replicate their version, I hope you give it a try.

More Macaroni Salad Recipes

• Pioneer Woman’s Favorite Pasta Salad, A nice combination of flavors includes black olives and pickles and of course with mayonnaise.
• Creamy Smoked Mozzarella Penne Pasta Salad Penne pasta becomes special with cubes of smoked mozzarella, roasted red bell peppers and a creamy Parmesan sauce.
• Creamy BBQ Ranch Pasta Salad, With a BBQ Ranch sauce, black beans and tomatoes.
• Old Fashioned Classic Macaroni Salad, Perfectly sweet, creamy and tangy.

And don’t miss our favorite pasta salad recipe for Cheese Tortellini Pasta Salad. It’s simply amazing.

And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes including a fun lineup of potato salad recipes. And the most popular side dish recipe on my site for good old fashioned Broccoli Cheez Whiz Rice Casserole.

And check out my Chicken Macaroni Salad if you’re looking for a main course pasta dish.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

Pennsylvania Dutch, Amish Macaroni Salad …It’s What’s for a Summer Side Dish.

This recipe was first published July of 2011 and updated July 2023 with step by step instructions.