1 lb. macaroni
1 large bell pepper, diced
4 large carrots, grated
1 can Eagle Brand milk
1/2 c. white vinegar
2 c. mayonnaise
1 medium onion
1 tsp. salt
1/2 tsp. black pepper

Cook, rinse and drain macaroni. Mix milk and vinegar. Add remaining ingredients. Let set overnight in refrigerator or for 4 hours.