Boil a pot of water with a pinch of salt. Add the elbow macaroni and cook for 8 to 10 minutes, or until the pasta reaches the desired tenderness. Drain well and allow it to cool completely.
In a medium-sized mixing bowl, whisk together the Miracle Whip, yellow mustard, dill pickle relish, granulated sugar, white vinegar, salt, black pepper, and celery seed until smooth and well blended.
In a large bowl, combine the cooled macaroni with the prepared dressing, mixing gently until all the macaroni is evenly coated.
Carefully fold in the chopped hard-boiled eggs, sweet onion, diced celery, and red bell pepper until they are evenly distributed throughout the salad.
Cover the bowl and refrigerate the salad for a minimum of 3 hours before serving to allow the flavors to meld.
Enjoy this classic Amish Macaroni Salad as a refreshing and flavorful side dish for any occasion!