Macaroni Salad - cooking recipe

Ingredients

16 oz. macaroni, cooked, drain good
1 c. chopped celery
1 large bell pepper
3/4 c. grated cheese
1 c. chopped onion
6 large carrots, shredded
2 c. Kraft nonfat mayonnaise
1 can Eagle Brand milk
1 tsp. pepper
1/4 c. vinegar
1 tsp. salt

Preparation

Stir all together and refrigerate 2 hours before serving. Keeps good in refrigerator for a week, if lasts that long.