Begin by boiling a large pot of salted water over high heat. Add the elbow macaroni and cook for 8-10 minutes until al dente, then drain and rinse with cold water.

In a large mixing bowl, combine the cooled macaroni, sharp cheddar, pepper jack, and mayonnaise. Add the drained pimentos, bacon, garlic powder, black pepper, and salt. Stir until well combined.

Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to allow flavors to meld.

Before serving, stir the salad and check for consistency. Add more mayonnaise if too dry.

Serve chilled in bowls, garnished with extra bacon or paprika.