Cook the elbow macaroni according to package instructions in salted boiling water. Drain and set aside to cool.

In a large mixing bowl, combine the mayonnaise, sour cream, salt, and pepper. Stir until smooth.

Add the cooled macaroni, diced celery, onion, bell pepper, and sweet pickle relish to the dressing. Mix gently until well coated.

Taste the mixture and adjust seasoning with salt and pepper as needed.

Transfer the macaroni salad into a serving bowl, sprinkle with paprika, and chill in the refrigerator for at least an hour before serving.