Bring a large pot of salted water to a boil over high heat. Add elbow macaroni and cook for about 8-10 minutes until al dente. Drain and rinse under cold water. Set aside.

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

Chop red and green bell peppers, red onion, celery, and dill pickles into small pieces and fold them into the dressing mixture.

Gently fold the cooled elbow macaroni into the vegetable-dressing mixture, then add cheddar cheese, green onions, garlic powder, and smoked paprika. Mix well.

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

After chilling, stir again and serve in a bowl, garnished with extra green onions or smoked paprika.