Begin by bringing a large pot of salted water to a boil. Add in the elbow macaroni and cook according to package instructions, typically about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process, ensuring it cools completely.

While the pasta cools, prepare the hard-boiled eggs. Place them in a pot, cover with cold water, bring to a boil, cover, and remove from heat. Let sit for 9-12 minutes, transfer to an ice bath to cool, then peel and chop the whites.

In a medium bowl, combine the yolks with mayonnaise, yellow mustard, sweet relish, Worcestershire sauce, garlic powder, and a pinch of salt and pepper. Mash until smooth and creamy.

In a large mixing bowl, combine the chopped egg whites and cooled macaroni. Gently fold in the dressing ensuring everything is coated without mashing the egg whites.

Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld. When ready to serve, stir gently and garnish with paprika and sliced scallions.