Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, combine sour cream, mayonnaise, and lemon juice. Whisk until smooth and season with salt and pepper.

In a large mixing bowl, combine cooled macaroni, shredded cheese, bacon bits, and chives. Stir until evenly distributed.

Pour dressing over the macaroni mixture and gently fold until well combined.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.