Ingredients
- 8 oz. elbow macaroni, cooked
- 2 oz. cream cheese, softened
- 8 oz. bacon, cooked and chopped into bits
- 4 oz. mild cheddar brick, cubed
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 5 large jalapenos, tops cut off and seeded
- Splash of Olive oil
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees
- Toss the jalapenos with enough olive oil to lightly coat. Sprinkle with salt and pepper
- Roast the jalapenos on a baking sheet for 10 minutes and let cool. Then chop them.
- Mix the macaroni and cream cheese together while the macaroni is still slightly warm. Let cool.
- Add the bacon, cubed cheddar cheese, mayonnaise, sour cream, garlic powder, onion powder and jalapenos.
- Refrigerate and serve cold
Comments
- Double the recipe!
- If you do not like spice, use 2 jalapenos instead of 5
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