Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

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

Finely chop the red and green bell peppers, red onion, and celery. Add these plus dill pickles to the dressing mixture and stir until coated.

Fold the cooled elbow macaroni into the salad mixture and gently stir until the pasta is well coated.

Sprinkle in the shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika. Combine to integrate flavors.

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

Before serving, stir the salad gently to redistribute the dressing and serve garnished with extra green onions or smoked paprika.