In a medium pot, bring water to a boil, add quartered onion and salt, then simmer the chicken for 15-20 minutes until cooked. Remove and cool before shredding.

Chop yellow onion, carrots, ham, and cheddar cheese into small pieces. Parboil carrots if desired.

In another pot, boil salted water and cook elbow macaroni until al dente, about 8 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine cooled macaroni, shredded chicken, ham, pineapple, carrots, onion, relish, raisins, and cheese. Fold in condensed milk and mayo.

Cover and refrigerate for at least 3 hours to meld flavors. For best taste, chill overnight before serving.