Boil 2 liters of water in a pot with 1 Tbsp. of cooking oil and 1 Tbsp. salt. Put the macaroni pasta and cook for 10 minutes stirring from time to time to avoid sticking the bottom.
When the macaroni is already cooked (al dente), Remove the liquid from the pot and fill with tap water in the sink. Strain the pasta using a colander and let it drain. Place the colander on a bowl to let it dry and the liquid is completely drained.
Boil 1 cup of water in a pan and put in the chopped carrots. Cook for 1 to 2 minutes and drain. Let it cool and set aside.
Boil chicken in 2 cups of water until tender. Drain and cool. Then debone the chicken and shred the meat. Set aside.
In a large mixing bowl or basin, combine macaroni pasta, carrots and chicken meat. Toss until well mixed.
Then add raisins, cheese, crushed pineapple, pineapple tidbits, onion, pickle relish and celery. Toss all the ingredients again until well combined. Then add salt and pepper.
Add mayonnaise and cremdensada. Toss until the ingredients are well mixed. Chill for a few hours then serve.