Sweet and Tangy Macaroni Salad With Pineapple

This salad is delish! Don't let the sweetened condensed milk throw you...when added with the cider vinegar, it cuts most of the sweetness and you end up sweet and tangy dressing that is just wonderful. There will be no leftovers!

Sweet Macaroni Salad with Pineapple 

1 (16 ounce) package elbow macaroni, cooked and drained
1/4 cup celery, chopped 
1 1/2 cups of pineapple chunks
1/4 cup pineapple juice from canned pineapple
2 medium carrots, shredded 
1 small red onion, chopped 
1/2 tablespoon of sweet pickle relish
2 cups Hellman's mayonnaise 
1 cup of shredded cheddar cheese
3 hard boiled eggs, cooked and chopped
1 (14 ounce) can sweetened condensed milk 
1/2-3/4 cup sugar (taste for sweetness)
1 cup apple cider vinegar 
1 teaspoon salt 
1/2 teaspoon pepper 

Cook macaroni according to package directions; drain. In a large serving bowl, combine the macaroni, carrots, celery, sweet pickle relish, and the onion. 

In a small bowl, whisk the mayonnaise, pineapple juice, sweetened condensed milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Then add chopped eggs and cheese and toss lightly. Cover and refrigerate overnight. Garnish with egg wedges. Keep refrigerated if there's any leftovers!