The Best Macaroni Salad

• 16 ounces, weight Macaroni, Cooked And Drained
• 1 whole Green Pepper, Diced
• 1 whole Purple (red) Onion, Diced
• 3 stalks Celery, Diced
• 1 whole Carrot Shredded Or Diced
• 2 cups Mayonnaise (not Miracle Whip!)
• 8 ounces, weight Shredded Cheddar Cheese
• 1 can (14 Oz. Can) Sweetened Condensed Milk
• 1/2 cups White Vinegar
• 1/3 cups Sugar
• 1/4 teaspoons Pepper

1. In a large bowl, mix cooked and drained macaroni with vegetables. Stir in mayonnaise until well combined, add cheese and mix well. Set aside.
2. In a small sauce pan, combine condensed milk, white vinegar, sugar and pepper and heat, stirring frequently until sauce is heated through and just starts to bubble. Pour over salad, stirring until well combined. Cover and refrigerate for at least four hours.
3. Enjoy!
4. Miss

weight macaroni, green pepper, purple, stalks celery, carrot, mayonnaise, cheddar cheese, milk, white vinegar, sugar, ubc

Taken from tastykitchen.com/recipes/salads/the-best-macaroni-salad/ (may not work)