Name: Pimento Cheese Pasta Salad
Ingredients: 1 pound elbow macaroni, cooked al dente; 1 red bell pepper, roasted; 1 ¼ cups celery including leaves, diced; ½ cup sweet onion, diced; ⅛ cup pickled jalapeno, diced, can substitute with 1 fresh jalapeno; ¼ cup scallions chopped, plus extra for garnish; 1 ½ cups freshly grated cheese, use your favorite combination for pimento cheese. I used sharp cheddar, pepper jack, and smoked cheddar cheese; 1 ⅓ cups Duke’s Mayonnaise; ¼ cup sweet pickle relish, such as Wickles; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon hot sauce, or more to taste; ¼ teaspoon smoked paprika + some for garnish; ¼ teaspoon celery salt; Salt and pepper to taste