4 cups elbow macaroni
1/2 cup mayonnaise
4 ounces cream cheese, softened to room temperature
2-3 tablespoons grated onion with juice
Salt and pepper to taste
2-3 tablespoons milk
1 (4-ounce) jar chopped pimiento peppers, drained
3 cups shredded cheddar cheese
Cook the macaroni according to package directions. Drain and rinse under cold water to cool. Set aside.
Whisk together the mayonnaise, cream cheese, grated onion, and salt and pepper until smooth. Stir in 2-3 tablespoons of milk to loosen the mixture. Stir in macaroni noodles and pimiento peppers. Stir in cheese little by little so it won’t clump together.