Ingredients: 1 lb elbow macaroni 1 cup mayonnaise 1/2 cup sour cream 4 oz cream cheese (softened) 1 cup shredded cheddar cheese 1/2 cup cooked and crumbled bacon 1/4 cup pickled jalapeños (chopped) 2 fresh jalapeños (diced, seeds removed for less heat) 1 tbsp Dijon mustard 2 tsp garlic powder 1 tsp onion powder Salt and pepper to taste 1/4 cup chopped green onions (for garnish)
Directions: Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down completely. Prepare the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy. Add the Cheesy & Spicy Elements: Fold in shredded cheddar cheese, chopped pickled jalapeños, and diced fresh jalapeños into the dressing. Adjust the amount of fresh jalapeños for your preferred level of heat. Assemble the Salad: Add the cooled macaroni and crumbled bacon to the bowl. Stir everything together until the pasta is well coated with the creamy dressing. Chill & Serve: Cover the salad and refrigerate for at least 1-2 hours to allow the flavors to blend. Before serving, garnish with chopped green onions.
