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. Set aside to cool completely.

In a large mixing bowl, combine the grated carrots, chopped onion, celery, and green bell pepper. Mix well to distribute the vegetables evenly.

In a separate bowl, whisk together the dressing ingredients of mayonnaise, apple cider vinegar, granulated sugar, yellow mustard, salt, and black pepper until well combined.

Add the cooled macaroni to the bowl of vegetables and pour the dressing over the top.

Gently toss everything together until the macaroni and vegetables are evenly coated with the dressing.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. This chilling time is crucial for the mac salad to reach its full potential.

Before serving, give the mac salad a final toss to ensure the dressing is evenly distributed.

Taste and adjust the seasoning if needed, adding more salt or pepper according to your preference.

Serve chilled.