MACARONI COLD SALAD

Ingredients
Macaroni elbow - 200 g
Mayonnaise - 450 g
Carrots - 2 chopped very finely
Canned pineapple chunks - 1 small can (cut each piece into 2)
Apple - 2 (chopped finely - almost like pineapple size)
Pepper powder
Condensed milk - 1/2 cup
Salt to taste
Oil - 2 tbsp

Method
1. Cook macaroni elbow with oil and 1 tsp salt for 15-20 minutes in medium flame (4) until cooked
2. Once cooked, keep it aside for 30 minutes.When cool, add mayonnaise and mix well
3. Then add condensed milk and blend well
4. Add carrots, apple, pineapple chunks, and mix well again
5. Add salt and pepper powder to taste
6. Mix again and refrigerate overnight and serve cold