Step 1

Cook elbow macaroni in salted water, according to the package directions. Drain. Rinse with cold water to cool; drain again. Place in a large bowl.

Step 2

Stir in celery, carrot, and sweet pickles.

Step 3

Whisk together Miracle Whip, mayonnaise, dried minced onion, sugar, salt, pepper, and dry mustard.

Step 4

Combine mayonnaise mixture with the macaroni mixture and fold together until macaroni is well coated.

Step 5

Cover and refrigerate at least 4 hours or overnight to allow flavors to meld before serving. Stir macaroni salad before serving. Adjust salt and pepper, to taste, if needed.