Cook the Elbow Macaroni in a large pot of salted boiling water for 7–9 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta with the shredded cheeses, mayonnaise, drained pimentos, chopped bacon, garlic powder, black pepper, and kosher salt. Mix until well combined.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, stir again and adjust the creaminess by adding more mayonnaise if desired. Serve chilled.