Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8–10 minutes until al dente. Drain and cool under cold running water.

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth and creamy.

Add the finely chopped red and green bell peppers, dill pickles, celery, and red onion into the dressing and gently fold until evenly coated.

Carefully fold the cooled elbow macaroni into the dressing mixture ensuring the macaroni is fully coated.

Gently mix in the shredded cheddar cheese, chopped green onions, garlic powder, and smoked paprika.

Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.