1 (16-ounce) package macaroni, cooked according to package directions
1 14-ounce can sweetened condensed milk
2 cups mayonnaise
1 cup vinegar (I used a mixture of apple cider/white)
1 cup sugar
1 teaspoon mustard
1 teaspoon salt (to taste)
Remaining salad ingredients:
4 carrots, coarsely grated
1 onion, finely chopped
1 green bell pepper, finely chopped
6 large hard-cooked eggs, chopped
Cook and drain the macaroni, following package directions.
Meanwhile, in a large bowl whisk the dressing ingredients together until smooth.
Add the remaining salad ingredients and the cooked and drained pasta.
Stir gently until combined.
Cover and refrigerate.
Best if refrigerated for several hours before serving.