1 lb. salad macaroni
1 lg. pepper, chopped
1 onion, chopped
4 shredded carrots
1 can Eagle Brand milk
1/2 c. vinegar
2 c. mayonnaise
1 tsp. salt
1/4 tsp. black pepper
3/4 c. cheese, cut in cubes, use both American and Cheddar cheese

Cook and drain macaroni. Run cold water over macaroni. Drain well. Mix all together and chill 4 hours.