SERVES 14
1 16-ounce package elbow macaroni
4 medium carrots, shredded
1 large green bell pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 14-ounce can sweetened condensed milk
1 cup granulated sugar
1 cup apple cider vinegar
1 teaspoon salt
½ teaspoon black pepper
Cook macaroni according to package directions. Drain and rinse in cold water. In a large serving bowl, combine macaroni, carrots, bell pepper and onion. In a small bowl, whisk the mayonnaise, condensed milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.
FRANCIS CATOE, PAGELAND