Jalapeno Popper Macaroni Salad

Bring a large pot of water to boil, add salt to the water and cook macaroni according to package instructions. When macaroni is cooked, drain and rinse macaroni with cold water until its cooled.

Cook bacon till crisp, chop into pieces and set aside. Chop jalapenos into small pieces and dice and cube the cheese.

In a small bowl add mayonnaise, sour cream, cream cheese, lemon juice, salt, pepper, jalapeño powder and garlic powder. Whisk dressing together till smooth and set aside.

In a large mixing bowl add the cooled pasta, jalapenos, cheese and bacon. Mix the contents together. Pour dressing over everything and gently mix well until combined. Cover and place in fridge. For better results make macaroni salad ahead of time to allow the flavors to blend together.

Ingredients

• 1lb dried elbow macaroni

• 1 cup fresh jalapenos, about 4, diced/chopped small

• 2 cups cheddar cheese, diced/cubed small or 1 cup finely shredded cheddar cheese

• 8 (or the entire package) slices of bacon, finely chopped

• 3/4 cup mayonnaise

• 3/4 cup sour cream

• 4 tablespoons cream cheese, room temperature

• 4 tablespoons lemon juice, fresh squeezed

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon fresh ground black pepper

• 1-3 teaspoons jalapeño powder (optional for added heat)