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
DIRECTIONS:
1.In a large pot of salted boiling water, cook macaroni according to package directions until al dente. Drain and set aside.
2.In a large bowl, combine macaroni, peppers, cheddar, mayonnaise and cayenne pepper. Mix well. Season with salt to taste.
3.Garnish with chives and serve.
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