Bring a large pot of salted water to a rolling boil.

Add the elbow macaroni and cook according to package directions until al dente. Drain and spread the pasta on a rimmed sheet pan or large bowl to cool quickly.

In a large mixing bowl, whisk together the Miracle Whip or mayonnaise, sugar, celery seed, garlic salt, apple cider vinegar, yellow mustard, plus a pinch of salt and some black pepper. Taste and adjust seasoning.

Fold in the chopped hard-boiled eggs, diced red onion, celery, and bell peppers into the dressing until evenly coated.

Add the cooled pasta and toss gently to combine without breaking the noodles. Keep the texture fluffy.

Cover and refrigerate for at least one hour before serving so the flavors meld.