1 lb. elbow macaroni
1 large green pepper, chopped
1 small onion, chopped
1 can Eagle Brand milk
4 shredded carrots
1 c. vinegar
1 c. sugar
1 tsp. salt
2 c. mayonnaise
1/4 tsp. pepper

Cook macaroni according to the package directions. Rinse and drain. Mix all other ingredients together except vegetables. After well blended, mix with vegetables and then add macaroni. Refrigerate at least one hour before you serve.