Fill a large pot with water, add a pinch of salt, and bring to a boil. Add elbow macaroni and cook for 8-10 minutes until al dente. Drain and rinse with cold water until cooled.

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

Chop the red and green bell peppers, red onion, and celery into bite-sized pieces. Fold these into the dressing, coating them well.

Add the cooled macaroni to the vegetable-dressing mixture and gently fold until everything is combined.

Sprinkle in cheddar cheese, green onions, garlic powder, and smoked paprika. Mix gently for even distribution.

Adjust seasoning with salt and pepper as desired. Ensure the salad is well-seasoned.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.