Jalapeno Popper Macaroni Salad
A delightful twist on classic macaroni salad, combining creamy pasta with spicy jalapenos and savory bacon, perfect for picnics and gatherings.
Ingredients
Pasta and Dairy Ingredients
- 3 cups elbow macaroni (cooked and cooled)
- 8 ounces cream cheese (softened)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon garlic powder
Flavor Enhancers
- To taste salt
- To taste black pepper
Main Mix-ins
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon (crumbled) Optional: extra bacon crumbles for garnish
- 2-3 fresh jalapeños (finely chopped, seeds removed for less heat)
- ¼ cup chopped green onions
Instructions
Preparation
- Cook the macaroni according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, garlic powder, salt, and black pepper. Whisk or mix until the dressing is smooth and creamy.
- Add the cooked and cooled macaroni to the bowl. Sprinkle in the shredded cheddar cheese, crumbled bacon, chopped jalapenos, and green onions. Gently toss everything together until the macaroni is fully coated in the creamy mixture and the ingredients are evenly distributed.
- Cover the bowl and chill the salad in the refrigerator for at least 1 hour.
- When ready to serve, give the salad a good toss. Garnish with extra bacon crumbles and fresh jalapeno slices if desired. Serve chilled.
Notes
For a vegetarian version, simply omit the bacon. To store leftovers, place in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days.