Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large pot of boiling water, blanch the broccoli florets for 2 minutes, then drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled macaroni, blanched broccoli, and shredded cheddar cheese.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.

Pour the dressing over the pasta mixture and toss until everything is well coated.

If using, fold in the chopped green onions and diced red bell pepper for added flavor and crunch.

Cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.