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Cook macaroni in boiling water until al dente.
In a large bowl, add mayo, milk, vinegar, with all spices, sugar, and seasoning salt, and whisk until combined.
When macaroni is cooked, dump into colander to drain and run under cold water.
Add macaroni to the sauce, and incorporate vegetables.
Chill the mac salad in a fridge for several hours, preferably overnight.
When ready to serve, mix well, and scoop onto plate.