Begin by boiling a pot of water on high heat. Add elbow macaroni and cook according to package instructions, approximately 8–10 minutes, until al dente. Drain the pasta and rinse it under cold water to halt cooking; set aside in a colander to cool while you prepare the dressing.

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until the mixture is smooth and well-blended, creating a creamy dressing.

Chop the red and green bell peppers, red onion, celery, and dill pickles into small, even pieces. Stir the diced vegetables into the dressing mixture, ensuring they are evenly distributed.

Gently fold the cooled macaroni into the bowl with the dressing and vegetables. Use a spatula to carefully incorporate the pasta, ensuring each piece is coated.

Add shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika to the salad mixture. Use your spatula to mix gently, ensuring the cheese and herbs are evenly distributed.

Sprinkle salt and pepper over the macaroni salad, adjusting it according to your preference. Make sure to taste the mixture as you go.

Cover the macaroni salad with plastic wrap or transfer it into an airtight container. Refrigerate for at least one hour to allow the flavors to meld.