- 1 lb. elbow macaroni
- 3 jars pimento peppers, drained
- 2 c. shredded Cheddar
- 3/4 c. mayonnaise
- 1 tsp. cayenne pepper
- kosher salt
- 1/4 c. Chopped chives
- In a large pot of salted boiling water, cook macaroni according to package directions until al dente. Drain and set aside.
- In a large bowl, combine macaroni, peppers, cheddar, mayonnaise and cayenne pepper. Mix well. Season with salt to taste.
- Garnish with chives and serve.