Instructions:
Cook the elbow macaroni according to the package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
In a large bowl, combine the hard-boiled eggs (chopped), sweet pickle relish, chopped red bell pepper, and chopped or diced onion.
In a separate small bowl, stir together the Miracle Whip salad dressing, yellow mustard, white vinegar, white sugar, and celery seed until well combined and smooth. Season with salt and pepper to taste.
Pour the dressing mixture over the vegetables and hard-boiled eggs in the large bowl.
Add the cooked and cooled macaroni to the bowl with the dressing and vegetables.
Gently stir everything together until the macaroni and vegetables are evenly coated with the dressing.
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least one hour before serving to allow the flavors to meld together.
Enjoy your Sweet Amish Macaroni Salad!
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