Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat. Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat and let cool.

In a large bowl, combine the cooled macaroni, cooked ground beef, cheddar cheese, lettuce, tomatoes, pickles, and red onion.

In a separate bowl, whisk together the mayonnaise, ketchup, yellow mustard, and apple cider vinegar until smooth.

Pour the dressing over the pasta salad and toss gently to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.