Cook the pasta by bringing a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and cool.

Halve the hard-boiled eggs and separate the yolks from the whites. Chop the whites and set aside.

Whisk together egg yolks, mayonnaise, yellow mustard, sweet relish, Worcestershire sauce, salt, pepper, garlic powder, and paprika until smooth.

Combine chopped egg whites and cooled macaroni in a large mixing bowl. Fold in the chopped eggs.

Pour the dressing over the macaroni and egg mixture, and gently fold to combine.

Cover and chill in the refrigerator for at least 2 hours before serving.