Boil 5 cups water in a cooking pot. Add chicken breasts. Cover the pot and continue to boil for 20 to 25 minutes.
Remove the chicken from the pot. Let it cool down.
Boil remaining water in a clean pot. Add 2 teaspoons salt. Put-in the elbow macaroni and then cook according to package instructions. Drain the water. Set the macaroni aside.
Meanwhile, manually shred the chicken breasts. Set aside.
Prepare the dressing by combining all the Salad dressing ingredients (see above). Mix well.
Add macaroni. Toss until well blended.
Add pineapple tidbits, carrots, raisins, shredded chicken, and cheese. Continue to toss.
Adjust the flavor by adding more salt, garlic powder, and ground black pepper, only if needed.
Top with more cheese. Cover the bowl and chill inside the refrigerator for 3 hours.
Serve! Share and enjoy!