Bring a large pot of water to a boil. Add salt and a little oil. Cook the elbow macaroni until al dente according to package directions. Drain well and let cool.

In another pot, boil the chicken breast with a little salt until tender and completely cooked. Remove from the water, cool, and shred into thin strips.

Bring a small amount of water to a boil. Add the diced carrots and blanch for 3 to 5 minutes until slightly tender. Drain and transfer to cold water to stop the cooking process. Drain again and let cool.

In a large mixing bowl, combine the cooled macaroni, shredded chicken, carrots, pineapple tidbits, diced cheese, minced onion, raisins, sweet pickle relish, and chopped celery.

Add the mayonnaise and all-purpose cream. Mix gently until all the ingredients are evenly coated.

Add the condensed milk and season with salt and pepper to taste. Mix until well combined.

Add grated cheese for extra cheesiness, if desired.

Cover and refrigerate for at least 1 hour before serving.

Stir gently before serving. If the salad has absorbed too much dressing, add a little more mayonnaise or all-purpose cream.

Serve chilled and enjoy!