Bring a large pot of water to a boil. Add the elbow macaroni and cook for one minute less than the time listed on the package. Drain the pasta and rinse under cold water to stop the cooking. Set aside.

In a large bowl, combine the chopped hard-boiled eggs, red bell pepper, Vidalia onion, and celery. Stir together until evenly mixed.

In a medium bowl, whisk together the Miracle Whip, dill pickle relish, yellow mustard, white distilled vinegar, granulated sugar, celery seed, and kosher salt until smooth and well combined.

Pour half of the dressing mixture over the egg and vegetable mixture. Stir to coat everything evenly.

Add the cooled macaroni to the bowl and stir until fully combined. Add more of the dressing mixture, a little at a time, until everything is well coated to your liking.

Serve immediately, or cover and refrigerate until ready to serve.