Sweet Macaroni Salad

From Taste of Home magazine

1 package (16 oz) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonaisse
1 can (14 oz) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper, and onion.

In a small bowl, whisk the mayonaisse, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.

Yield: 14 servings