1 lb. elbow macaroni
4 carrots, shredded
1 onion, chopped
1 green pepper, chopped
1 can Eagle Brand milk
2 c. mayonnaise
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1 c. chopped celery

Cook macaroni, rinse and drain. Add remaining ingredients and mix well. Will keep in refrigerator for several days.