Macaroni Salad

I've always loved macaroni salad - a perfect combination of sweet and tang, crunch of vegetables and the texture of the pasta - yum! When I was pregnant with Paige I had major cravings for the macaroni salad from Ned's subs. If you make this salad and let it sit overnight, there won't be many people who can tell this apart from a good deli salad. Mayo fans beware - this is on the sweet side!

-Adapted from 'Amish macaroni salad' on Allrecipes.com

2 cups uncooked elbow macaroni
2 hard-boiled eggs, chopped
1/4 to 1/3 cup minced onion
2 or 3 stalks celery, finely diced
1 small red bell pepper, seeded and finely diced
1 tablespoons sweet pickle relish
1 cup Miracle Whip
1-1/2 tablespoons yellow mustard
1/4 cup sugar
1 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon celery seed

Cook macaroni to al dente, 10-12 minutes, drain and rinse with cold water to cool. Mix Miracle Whip, mustard, sugar, vinegar, salt & celery seed. Stir in egg, vegetables, relish and cooled macaroni. Cover and refrigerate for at least 12 hours.