Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large skillet, brown the ground beef over medium heat. Drain excess fat. Stir in garlic powder, onion powder, paprika, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat and let cool slightly.

In a large mixing bowl, combine the cooked macaroni, ground beef mixture, cheddar cheese, lettuce, tomatoes, and pickles.

In a separate bowl, whisk together mayonnaise, ketchup, mustard, and apple cider vinegar. Pour the dressing over the pasta salad and toss to combine.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.