Bring a large pot of water to a rolling boil. Add the elbow macaroni and cook for about 8 minutes until al dente.

Carefully drain the cooked macaroni and rinse it under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled macaroni with chopped celery, red onion, shredded carrots, peas, bell peppers, ham, cheddar cheese, and hard-boiled eggs. Give it a gentle stir.

In a separate bowl, whisk together the mayonnaise, distilled vinegar, granulated sugar, yellow mustard, sweet relish, salt, and black pepper until smooth.

Pour the dressing over the salad mixture and gently fold it in until all ingredients are evenly coated.

Cover the salad with plastic wrap and refrigerate for at least an hour before serving.