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Boil the macaroni: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the pasta, rinsing with cold water, and set aside.
Assemble the macaroni salad: Add cooled elbows to a large mixing bowl with the grated carrot, mayonnaise, sugar, garlic powder, onion powder, paprika, turmeric, and cayenne (if using). Season with 1 teaspoon kosher salt and ground black pepper, as desired. Stir to combine, seasoning with additional spices and/or salt as needed.
Serve immediately, garnished with finely sliced green onions or chives as desired.