Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the elbow macaroni and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking. When ready, drain the pasta in a colander and rinse it under cold running water until cooled completely.

In a large mixing bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar until creamy and smooth.

Chop the red and green bell peppers, red onion, celery, and dill pickles into small, uniform pieces. Add these vegetables to the dressing mixture in the bowl and stir well.

Once the macaroni has cooled, gently fold it into the dressing mixture using a spatula or large spoon until all pasta is evenly coated.

Incorporate 1 cup of shredded cheddar cheese, ¼ cup of chopped green onions, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika into the salad. Gently mix until all ingredients are distributed.

Taste the macaroni salad and season with salt and pepper as desired.

Cover the bowl with plastic wrap or a lid and place the macaroni salad in the refrigerator for at least 1 hour before serving.