Ingredients
- 16 ounces Elbow macaroni
- 4 carrots, shredded
- 1 large red onion, chopped
- ½ of green pepper, chopped
- ½ of red pepper, chopped
- 1 cup celery , chopped
- 1 cup diced mild cheddar cheese, diced
- 2 cups mayonnaise
- 14 ounces sweetened condensed milk
- ½ cup sugar
- ½ cup white vinegar
- salt and pepper to taste
Directions
Cook macaroni and rinse in cold water. Combine all ingredients to the cheese. Combine the remaining ingredients, pour over salad ingredients. Refrigerate 8 hours or more, stir occasionally. |