Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions, usually 8-10 minutes, until al dente. Drain well in a colander and set aside to cool slightly. I prefer to rinse the pasta with cool water to stop the cooking process and prevent it from becoming mushy when mixed with the creamy dressing later.

In a large mixing bowl, combine the chilled all-purpose cream, mayonnaise, and condensed milk. Whisk together until smooth and well blended. Add the vanilla extract and a pinch of salt, whisking to incorporate evenly. This creates a rich, cohesive dressing that will coat all the components beautifully.

Add the cooled cooked macaroni from Step 1 to the creamy dressing base from Step 2 and gently fold together. Then fold in the well-drained fruit cocktail, cheddar cheese cubes, and raisins, mixing gently but thoroughly to ensure everything is evenly coated. I like to add the raisins last so they don't get crushed during mixing—their texture stays plump and pleasant throughout the salad.

Taste the salad and assess the consistency—it should be creamy but not overly thick. If you prefer a looser, more pourable texture, fold in a little additional cream or milk, a tablespoon at a time, until you reach your desired consistency. Transfer to a serving bowl, cover, and refrigerate for at least 3 hours before serving to allow the flavors to meld and the salad to set properly.