Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until tender. Drain and rinse under cold water to cool.

In a large bowl, whisk together mayo, Thousand Island dressing, sour cream, relish, mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth.

Stir in red onion, celery, and pickles into the dressing.

Add cooled macaroni and cheddar cheese to the bowl. Gently toss until everything is coated.

Cover and refrigerate for at least 1 hour before serving to let flavors blend.

Before serving, stir the macaroni salad and add more mayo or dressing if it seems dry.