Begin by bringing a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions for about 8–10 minutes or until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process; set it aside to cool completely.

In a medium mixing bowl, combine 1 cup of sour cream and ½ cup of mayonnaise. Use a whisk to blend the ingredients until creamy and smooth. Season the dressing with salt and pepper to taste, and if you prefer, squeeze a little lemon juice for added brightness. Set this mixture aside.

In a large mixing bowl, combine the cooled macaroni with the prepared dressing. Add in 1 cup of shredded cheddar cheese, ½ cup of crispy bacon bits, and ¼ cup of finely chopped chives. Gently fold the ingredients together with a spatula until everything is well-coated.

Thoroughly mix the salad while maintaining the pasta's shape, ensuring every piece is coated.

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to 1 hour.

Before serving, give the salad a gentle stir to recombine any ingredients that may have settled. Garnish with additional chives or a sprinkle of cheese.