Boil the elbow macaroni in salted water according to package directions until al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and black pepper to create the creamy dressing.

Add the cooled macaroni, diced cooked beef, chopped chives, and diced celery to the bowl with the dressing.

Toss all ingredients gently until the macaroni and beef are evenly coated.

Transfer the salad to an airtight, leak-proof container and refrigerate for at least 2 hours before packing in your camping cooler.