Ingredients
The following ingredients have 4 Servings
- 1 (16-ounce) box elbow pasta
- 3 ounces cream cheese, (softened)
- 3/4 cup mayonnaise, (divided)
- 1/2 cup sour cream
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 (4-ounce) can diced jalapenos, (drained (you could use pickled jalapenos or fresh jalapenos instead))
- 3 green onions, (sliced)
- 8 slices bacon, (cooked and crumbled)
- 1 1/2 cups shredded cheese (I use a combo of cheddar and Pepper Jack)
Instruction
- Cook pasta to al dente in salted water. Drain well.
- While pasta is cooking, stir together cream cheese, 1/2 cup mayonnaise, sour cream, vinegar, pepper, and garlic powder in a large bowl until mostly smooth. (It's ok if cream cheese isn't fully blended in.)
- Once pasta is drained, let it cool a few minutes, and then add it to mayonnaise mixture. It should still be very warm and the heat will help smooth out the cream cheese. Stir well.
- Mix in jalapenos, green onions. bacon, and shredded cheese. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
