Macaroni Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. elbow macaroni, cooked and drained
1 can Eagle Brand milk
1 large onion, chopped
2 c. mayonnaise
1 green pepper, chopped
4 carrots, grated
1 c. celery
1/3 c. sugar
1 c. cider vinegar
1 tsp. salt and pepper

Preparation

Mix all ingredients.
Refrigerate 24 hours.
You can add radishes and cucumber.