Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.

While the pasta is cooking, place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let sit covered for about 12 minutes. Transfer to an ice bath to cool, then peel and chop.

In a large bowl, combine mayonnaise, mustard, salt, and black pepper. Whisk until smooth and creamy.

Add the cooled macaroni, chopped eggs, celery, red onion, and bell pepper to the bowl with the dressing. Gently mix until everything is well coated.

Taste and adjust seasoning if necessary, mixing well.

Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, sprinkle with paprika for color if desired. Enjoy!