Macaroni Salad - cooking recipe

Ingredients

1 lb. elbow macaroni
1 large bell pepper, chopped
1 onion, chopped
4 shredded carrots
1 can Eagle Brand milk
1 c. white vinegar
1 c. sugar
2 c. mayo
1 tsp. salt
1/4 tsp. black pepper

Preparation

Cook macaroni, drain and cool.
Add vegetables and mix well. Combine milk, vinegar, sugar, mayo, salt and pepper; add to vegetable mixture.
Mix thoroughly and chill at least four hours before serving.
Overnight is better.
Mixture will be extra juicy in beginning but will be absorbed.