1 lb. elbow macaroni
1 lg. bell pepper, chopped
1 med. onion, chopped
3 med. carrots, shredded
1 c. red vinegar (may use white vinegar)
2 c. mayonnaise
1/4 tsp. black pepper
1 tsp. salt
3/4 c. sugar
1 can Eagle Brand milk

Cook macaroni (with little oil); drain and cool. Add vegetables and mix well. Mix remaining ingredients and pour over macaroni mixture. Chill at least 4 hours before serving (overnight is better). Will keep up to 10 days, refrigerate. Serves 18.