Bring a Dutch oven of water to a boil, then cook the elbow macaroni until al dente for 10 minutes. Drain, rinse cold under running water, and spread it on a sheet pan to cool completely until no longer warm.

In a bowl, whisk mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, garlic powder, onion powder, salt, and black pepper until the sugar dissolves. Keep whisking just until the mixture looks smooth and creamy, without any grainy sugar spots.

In a large bowl, combine the cooled macaroni with chopped hard-boiled eggs, finely diced celery, finely diced red onion, and thawed frozen peas. Mix until the add-ins are evenly distributed throughout the pasta.

Pour the dressing over the macaroni mixture and toss thoroughly until every pasta piece is coated. Toss for 1 to 2 minutes so the dressing clings rather than pools.

Refrigerate at least 2 hours so the pasta absorbs the dressing significantly. Cover and chill until fully cold before serving.

Before serving, toss again and add more mayonnaise if needed for the desired creamy texture. Dust the top lightly with paprika, then serve cold.