Cook the ditalini pasta according to the instructions.
In a medium size sauce pan, put the chicken breast, garlic, water, salt and pepper to taste. Cover and boil over medium heat for 30 minutes, or until chicken is cooked. Note: The water can be adjusted depending on size of pan. Ensure the chicken breast is submerged in the water. During the last 5-7 minutes of the chicken cooking, add the carrots to the sauce pan.
Once the chicken is cooked, remove the chicken to a large bowl where all the ingredients can be mixed. Shred the chicken while hot using two forks. Remove the carrots from the sauce pan and dice.
After the ditalini pasta is cooked, add the strained pasta to the large bowl with the chicken. Let the pasta and shredded chicken cool for 15 minutes.
Add the diced celery stalks, diced carrots, diced medium cheddar cheese, strained pineapple tidbits, sweet relish, sweetened condensed milk, and mayonnaise to the large bowl with the chicken and pasta. Mix well. Season with salt and pepper to taste.
Allow the macaroni salad to set in the refrigerator at a minimum of 2 hours to overnight for optimal flavor. Enjoy!