Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temperature.
In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
In a large bowl toss macaroni with ham, cheese, peas, carrots, and other mix-ins.
Fold in mayonnaise mixture until pasta is well coated. Cover with plastic wrap and refrigerate at least 3 hours or overnight. If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.