Cool and creamy with a kick!
-
- 1 lb dried elbow macaroni pasta
- 1 cup canned (or fresh) jalapeños, chopped
- 1 cup cheddar cheese, cubed small (or shredded)
- 8 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp cream cheese, room temperature
- 2 Tbsp lemon juice – fresh is best
- 3/4 tsp salt
- 1/2 tsp garlic powder
- generous pinch of black pepper
- fresh parsley, minced – for garnish (optional)