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