1 (1 lb.) pkg. shell macaroni
3 lg. or 4 sm. carrots
1 c. thinly sliced celery
1 green pepper
1 med. onion, optional
1 tsp. onion flakes can be sub. for onion

DRESSING:

1/2 c. vinegar
1/4-1/2 c. sugar
1/2-1 c. Borden condensed milk
1 c. mayonnaise

Cook macaroni by package directions the small shell is best. Run cold water through until thoroughly cooked; drain well. Set aside. Prepare vegetables. I chop them in my blender. Add to macaroni.

Dressing: Put all ingredients in a bowl and beat with egg beater; add to macaroni and vegetables. Make at least 24 hours before serving. Will keep and improve flavors for days tightly covered and in the refrigerator.