Amish Macaroni Salad (Sweet and Creamy Recipe)

Bring a large pot of salted water to a boil. Cook the elbow macaroni until pasta is al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
In a separate pot, cook the eggs until hard-boiled. Let them cool, peel, and chop.
In a large mixing bowl, combine the cooled macaroni, chopped eggs, celery, onion, and red bell pepper.
In a small bowl, whisk together the Miracle Whip (or mayonnaise), yellow mustard, sugar, white vinegar, salt, and celery seed until smooth.
Pour the dressing over the macaroni mixture and stir until everything is evenly coated.
Add the sweet pickle relish and mix gently to combine.
Cover and refrigerate for at least 2 hours before serving for the best flavor.