Start by filling a large pot with water and bring it to a rolling boil over high heat. Once boiling, add the elbow macaroni and cook for 8-10 minutes until al dente, stirring occasionally. Drain and rinse under cold water.

In a large mixing bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar until smooth and creamy.

Chop and incorporate the diced red bell pepper, green bell pepper, finely chopped red onion, and diced celery into the dressing. Mix until evenly coated.

Gently fold the cooled macaroni into the vegetable and dressing mixture, ensuring even distribution without breaking the pasta.

Fold in 1 cup of shredded cheddar cheese, ¼ cup of chopped green onions, 1 teaspoon of garlic powder, and ½ teaspoon of smoked paprika. Mix until well incorporated.

Sprinkle salt and pepper to taste, cover with plastic wrap or transfer to an airtight container, and refrigerate for at least 1 hour.

Before serving, give it a final stir, transfer to a serving bowl, and top with extra smoked paprika and sliced green onions.