Bring a large pot of lightly salted water to a boil.
Add the macaroni, and cook until tender, about 8 minutes.
Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard and House Seasoning Blend. Stir in the onion, celery, green pepper, carrot, celery seed and macaroni.
Gently fold in chopped eggs.
Refrigerate for at least 4 hours before serving, but preferably overnight.
Notes
Add Cooked Meat: I love adding canned tuna or crab to make it the best macaroni salad. Deli meat is a great addition to the recipe you'll love.
GrilledPeppers: Try adding grilled or roasted bell peppers and onions to the elbow macaroni salad. Allow them to cool completely and then add to the recipe.
Jar: Add a different flavor with canned or pickled vegetables. Pickled beets, roasted red bell peppers and black olives are wonderful.
Fresh Herbs: I also love adding fresh herbs to the macaroni salad with egg. Finish with more a pinch of salt and pepper and your favorite herbs. It is always a hit.