8 oz. elbow macaroni, cook in salt water
1 c. grated cheddar cheese
1/2 c. grated carrots
1/4 c. celery or 1 tsp. celery seed
2 tbsp. chopped pimento
1 tbsp. grated onion
3/4 c. mayonnaise
1/2 bell pepper

Cook macaroni in salt water until tender, drain. Add cheese, carrots, celery seed or fresh pimento, onion, pepper. Add mayonnaise last and serve.