1 lb. elbow macaroni
4 carrots, grated
1 green bell pepper, chopped
1 onion, chopped
1 can condensed milk
1 c. sugar
1 c. vinegar
2 c. mayonnaise
Salt & pepper to taste

Cook and drain macaroni. When cool, mix first 3 ingredients. Then add rest of the ingredients before serving. The longer the salad stays in refrigerator the better the taste.