Cheesy Garden Mac Salad - cooking recipe

Ingredients

1 lb. elbow macaroni
1 medium green pepper, chopped
2 to 3 carrots, shredded or chopped finely
1 medium onion, chopped
1/2 c. vinegar
1 can Eagle Brand sweetened condensed milk (not evaporated)
2 c. mayonnaise
1 lb. Cheddar cheese, cut into small cubes

Preparation

Cook macaroni according to package directions.
Rinse with cold water; drain well.
Mix macaroni with mayonnaise, condensed milk, vinegar and cheese.
Then add carrots, peppers and onion. Mix well.
Let stand in refrigerator for 3 to 4 hours before serving.