Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until just tender. Do not overcook. Drain and rinse with cold water to stop the cooking process. Set aside.
In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and paprika until smooth and creamy. Taste and adjust seasoning as needed.
In a large mixing bowl, add the cooled macaroni, celery, red onion, bell pepper, and chopped eggs.
Pour the dressing over the macaroni mixture and gently stir until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend. Stir again before serving and adjust seasoning if needed.
Notes
Tips for the Best Macaroni Salad
Cook the pasta just until tender and rinse it well so it doesn’t continue cooking or absorb too much dressing. Chill the salad before serving to let the flavors fully develop. Taste after chilling and add a splash of vinegar or a spoonful of mayo if it needs refreshing.
Variations and Substitutions
For a lighter version, substitute half the mayonnaise with Greek yogurt. Add diced pickles or relish for extra tang. Swap red onion for green onions if you prefer a milder flavor. For a Southern-style twist, add a little pickle juice and extra mustard. You can also mix in diced ham, bacon bits, or shredded chicken to turn it into a heartier dish.