If you love the flavor of jalapeño poppers but crave something cool and creamy for your next cookout, this Jalapeño Popper Macaroni Salad is exactly what you need. It’s everything you love about the iconic appetizer—spicy jalapeños, crispy bacon, tangy cream cheese, and shredded cheddar—all tossed together with tender macaroni in a rich, zesty dressing. The first time I made this, I added a squeeze of lime juice for extra brightness, and it perfectly balanced the creaminess. This dish is bold, flavorful, and guaranteed to stand out at any potluck or barbecue.
Why You’ll Love This Recipe
This isn’t your ordinary macaroni salad—it’s got a punch of heat, a creamy texture, and all the irresistible flavors of a jalapeño popper. The smoky bacon adds crunch, while the cream cheese and mayo dressing make it luxuriously rich. It’s the perfect combination of spicy, tangy, and savory. Plus, it’s easy to make ahead and tastes even better after chilling. Serve it alongside grilled meats, burgers, or on its own for a crowd-pleasing side that everyone will ask for again and again.
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Jalapeño Popper Macaroni Salad – A Creamy, Spicy Twist on a Classic Favorite
- Total Time: 30 mins
- Yield: 6 servings
Description
Jalapeño Popper Macaroni Salad combines all the creamy, cheesy, and spicy flavors of classic jalapeño poppers in a cool, satisfying pasta salad. It’s the perfect side dish for barbecues, picnics, or game day gatherings.
Ingredients
- 8 oz elbow macaroni
- 6 slices bacon, cooked and crumbled
- 2–3 jalapeños, seeded and finely diced (adjust for heat)
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp chopped green onions (for garnish)
Instructions
- Cook macaroni according to package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
- In a large mixing bowl, beat together cream cheese, mayonnaise, and sour cream until smooth and creamy.
- Stir in apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Add cooled macaroni, diced jalapeños, cheddar, Monterey Jack, and crumbled bacon. Gently toss until evenly coated.
- Taste and adjust seasoning, adding more salt or pepper if needed.
- Refrigerate for at least 1 hour before serving to allow flavors to blend.
- Garnish with green onions and extra bacon or shredded cheese before serving.
Notes
- For extra spice, leave some jalapeño seeds in or add a dash of hot sauce.
- Use turkey bacon for a lighter option.
- This salad can be made a day ahead and stored in the refrigerator until serving.
- Pairs perfectly with grilled meats, BBQ, or fried chicken.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Boiled / Mixed
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Elbow macaroni: The base of this salad—its shape holds the creamy dressing perfectly.
Jalapeños: Fresh jalapeños bring that signature heat and crunch. For less spice, remove the seeds and membranes.
Cream cheese: Adds that classic jalapeño popper flavor and a velvety, creamy texture.
Mayonnaise: Keeps the dressing smooth and rich, blending all the flavors together.
Sour cream: Adds tanginess and lightens up the richness of the cream cheese.
Cheddar cheese: Shredded sharp cheddar gives the salad a bold, cheesy flavor.
Bacon: Crispy, smoky bacon bits add crunch and saltiness.
Green onions: Bring freshness and a mild onion flavor that complements the creamy dressing.
Garlic powder: Enhances the savory flavor and ties the dressing together.
Paprika: Adds warmth, mild spice, and a touch of color.
Salt and black pepper: To season and balance all the flavors.
Lime juice (optional): Adds brightness and cuts through the richness for a fresh finish.
Directions
Cook the macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, garlic powder, paprika, salt, and black pepper. Whisk until smooth and creamy.
Add the cooled macaroni to the dressing and toss until evenly coated. Stir in the shredded cheddar cheese, chopped jalapeños, green onions, and crumbled bacon (reserving some bacon for garnish). Mix gently to combine all ingredients.
Taste and adjust seasoning as needed. For more heat, add an extra jalapeño or a pinch of cayenne. For more tang, add a squeeze of lime juice.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with reserved bacon, sliced jalapeños, and a sprinkle of paprika or cheddar before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Medium saucepan for boiling pasta
- Colander
- Cutting board and sharp knife
- Spatula or large spoon
Servings and timing
This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
Total time: 1 hour 25 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing can thicken slightly after chilling. Avoid freezing this salad, as the dairy-based dressing can separate once thawed. Serve cold or at room temperature—no reheating needed.
Variations and Customizations
Extra Spicy Jalapeño Popper Salad: Use pickled jalapeños or add a dash of hot sauce for more heat.
Bacon Ranch Version: Add a tablespoon of ranch dressing mix to the sauce for extra flavor.
Pepper Jack Cheese Twist: Swap cheddar for pepper jack to amplify the spice and creaminess.
Grilled Jalapeño Salad: Char the jalapeños before dicing to add a smoky depth of flavor.
Low-Carb Version: Replace the macaroni with cooked cauliflower florets for a keto-friendly option.
Tex-Mex Fusion: Add black beans, corn, and diced red bell peppers for a colorful, southwestern-style salad.
Loaded Jalapeño Popper Mac: Stir in diced chicken or turkey for a heartier meal version.
Herb Lovers’ Edition: Mix in chopped cilantro or parsley for freshness.
Smoky BBQ Twist: Add a tablespoon of your favorite BBQ sauce to the dressing for a sweet, smoky layer.
Cheesy Overload: Mix in a blend of cheddar, mozzarella, and Monterey Jack for extra cheesiness.
FAQs
1. Can I use pickled jalapeños instead of fresh?
Yes, they add a nice tang—just drain them well before mixing.
2. How spicy is this salad?
It’s mildly spicy, but you can easily adjust the heat level by removing or keeping the jalapeño seeds.
3. Can I make this ahead of time?
Yes, it tastes even better after a few hours of chilling as the flavors blend together.
4. Can I use Greek yogurt instead of sour cream?
Absolutely! It adds tang and protein while keeping it creamy.
5. How do I make it vegetarian?
Simply omit the bacon or replace it with crispy plant-based bacon bits.
Conclusion
Jalapeño Popper Macaroni Salad is the perfect combination of creamy, spicy, and smoky. It captures everything you love about jalapeño poppers in a cool, refreshing pasta salad that’s perfect for any occasion. With bold flavors, easy prep, and irresistible texture, this salad is guaranteed to steal the spotlight at your next gathering. Serve it chilled, garnished with extra bacon and jalapeño slices, and watch it disappear in no time.
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