Creamy Macaroni Salad



2 Cups uncooked macaroni noodles (I used large elbow macaroni)
1/2 Cup mayonnaise (I use more)
1 Tbsp sugar
1 Tbsp apple cider vinegar (yes, it does make a difference)
2 Tbsp Dijon mustard 
2 Tbsp sweet relish
1 tsp salt
1/4 tsp black pepper
1 stalk celery, very finely diced
1/2 of a red bell pepper, very finely diced
1/2 of a small red onion, very finely diced
boiled egg (opt)

Bring the water to a boil.  Add a pinch of salt and the macaroni and cook according to package directions, for about 7 minutes or until al dente.  Rinse in cold water, drain, and set aside.

In a large bowl combine mayo, sugar, vinegar, Dijon mustard, salt, pepper, sweet relish and any other spices. Whisk well.  Add celery, red bell pepper and onion to the bowl, and mix.

Add the drained macaroni and combine gently but fully.  This is best chilled in the fridge for a few hours before serving.  Can be made the day before!