1 lb. elbow macaroni
1 large green pepper, chopped
4 carrots shredded
1 onion chopped
1 can Eagle Brand evaporated milk
3 to 4 tablespoons sugar
1 cup vinegar
2 cups mayonnaise
1 teaspoon salt
Cook, drain and cool macaroni. Add remaining ingredients and mix well. Chill at least 4 hours before serving.