Begin by boiling a large pot of salted water over high heat and adding elbow macaroni. Cook according to package directions for about 8-10 minutes until al dente. Drain and rinse under cold water.

In a large skillet, brown the ground beef over medium heat, breaking it apart for about 6-8 minutes until no longer pink. Drain excess fat and let cool.

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

Add the cooled macaroni and browned beef into the dressing mixture and toss gently until coated.

Fold in cheddar cheese, pickles, red onion, and tomatoes, mixing until evenly blended.

Cover and refrigerate for at least 1 hour. When ready to serve, add shredded lettuce and enjoy!