This macaroni salad is not your average, sweet through-and-through dessert concoction. It is a contrast of texture (soft macaroni, chewy raisins, crunchy carrots) and taste (creamy, sweet, tangy, with a sour hint). This is one treat that will not fail to impress. Best of all, it's easy to make!
375g elbow macaroni
395g condensed milk
1 medium carrot, skin removed and grated (big pieces ideal)
600g pineapple chunks
120g pickle relish
1 small onion, finely chopped (we used white)
2 small boxes of raisins
500g chicken breast
200g grated cheddar cheese
salt and pepper to taste
Cook elbow macaroni pasta as per package instructions. Set aside to cool.
Boil the chicken breast in water (sprinkled with salt and pepper) over medium heat. When cooked, drain thoroughly, cool and shred.
Combine the elbow macaroni, carrots, grated onion, pickle relish, grated cheese, pineapple chunks, and shredded chicken.
In a big bowl, thoroughly combine the condensed milk with the mayonnaise. Then add the solid ingredients and mix.
Add the raisins and give it one final mix. Chill.