Cook the elbow macaroni according to package directions until al dente. Drain immediately and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside to cool.

Prepare the seasoned beef: In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up with a spoon. Drain off excess grease thoroughly. Stir in the garlic powder, onion powder, salt, and pepper. Cook for 1 minute more, then remove from heat and spread the cooked beef onto a plate lined with paper towels to drain any remaining fat. Allow to cool slightly.

Prepare the dressing: In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, and sugar until smooth and well combined. Taste and adjust seasoning if necessary.

Assemble the salad: In a very large mixing bowl, combine the cooled macaroni, diced celery, diced red onion, and sweet pickle relish.

Gently fold the cooled seasoned ground beef into the macaroni mixture. Pour the prepared dressing over the salad and mix gently until everything is evenly coated. Be careful not to mash the macaroni.

Cover the macaroni salad tightly and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld. Stir gently before serving chilled.