Step 1

Cook macaroni in boiling salted water according to package directions. Drain and set aside to cool while preparing the rest of the ingredients.

Step 2

In a large bowl, combine chopped eggs, onion, celery, red pepper, and relish.

Step 3

In a separate smaller bowl, whisk together Miracle Whip, mustard, sugar, vinegar, salt, and celery seed. Pour over the chopped egg mixture. Add macaroni and stir until well combined.

Step 4

Cover and chill for at least an hour before serving. I like to let it chill overnight before serving to allow the flavors to fully meld.

Step 5

I use less sugar than what's called for in most Amish Macaroni Salad recipes. If you'd like an even sweeter dressing, increase the sugar to 3/4 cup.

Step 6

Some recipes call for up to 2 cups of Miracle Whip. So if you'd like a little "wetter" salad, add up to 1/2 cup more.

Step 7

Use basic yellow or white onion, or Vidalia onions when they're in season.