Boil and Cook the Pasta: Bring a large pot of salted water to a rolling boil, add elbow macaroni, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.

Add the Vegetables: Chop the red and green bell peppers, red onion, and celery. Fold into the dressing.

Incorporate the Macaroni: Gently fold the cooled elbow macaroni into the vegetable mixture.

Add the Finishing Touches: Stir in shredded cheddar cheese, green onions, garlic powder, and smoked paprika, adjusting salt and pepper to taste.

Chill Before Serving: Cover and refrigerate for at least 1 hour to meld flavors.

Serve and Enjoy: Stir before serving in a large bowl, optionally garnish with smoked paprika or green onions.