Creamy Macaroni Salad

My mom always makes macaroni salad, but with her traveling on her trip, I had to come up with something new. So this is the recipe that I used to make some of the best macaroni salad that I have tasted in a long time. It was creamy, even on the second day. I did not add celery, but you can add it for some extra crunch. I am all about using what I have in my pantry to make my meals. It also should have had green peppers, and I did not have any, so I used jalapeno peppers.

Creamy Macaroni Salad

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons sweet pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Directions:

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onion, pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.