1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1. Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
2. In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 16 servings.
2/3 cup: 400 calories, 23g fat (5g saturated fat), 10mg cholesterol, 332mg sodium, 43g carbohydrate (22g sugars, 2g fiber), 6g protein.