16 oz. pkg. elbow macaroni
4 medium carrots, shredded
1 green pepper, chopped
1 medium onion, chopped
2 c. mayo
1 (14 oz.) can sweetened condensed milk
1 c. sugar
1 c. cider vinegar
1 tsp. salt
1/2 tsp. pepper

Cook macaroni; drain and rinse in cold water. Combine macaroni, carrots, green pepper and onion. In separate bowl, whisk mayo, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni and toss to coat. Cover and refrigerate overnight.