Cook the elbow macaroni in salted boiling water according to package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water.

In a skillet over medium heat, brown the ground beef for about 6-8 minutes until fully cooked, then season with salt and pepper and drain excess grease.

In a mixing bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, onion powder, and paprika until smooth.

In a large bowl, combine the cooled macaroni and beef. Pour dressing over and mix, then add cheddar cheese, pickles, onion, lettuce, and tomatoes.

Cover and refrigerate for at least 1 hour before serving. Add extra lettuce before serving if desired.