Jalapeño Popper Macaroni Salad
A creamy, tangy, and bold twist on your favorite pasta salad, featuring cheesy goodness, smoky bacon, and a kick of spice.
Servings: 6 servings
Equipment
- Mixing Bowl
- Pot
- Colander
Ingredients
Pasta
- 3 cups elbow macaroni cooked and cooled
Dressing
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon garlic powder
Seasoning
- to taste salt
- to taste black pepper
Mix-ins
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon crumbled
- 2-3 fresh jalapeños finely chopped, seeds removed for less heat
- 1/4 cup chopped green onions
Garnish
- optional extra bacon crumbles
- optional jalapeño slices
Instructions
- Cook the macaroni according to package instructions. Drain and rinse under cold water to cool completely. Set aside. (15 minutes)
- 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. (5 minutes)
- Add the cooked and cooled macaroni to the bowl. Sprinkle in the shredded cheddar cheese, crumbled bacon, chopped jalapeños, and green onions. Gently toss everything together until the macaroni is fully coated in the creamy mixture and the ingredients are evenly distributed. (5 minutes)
- Cover the bowl and chill the salad in the refrigerator for at least 1 hour. This allows the flavors to meld and the salad to develop its signature taste. (1 hour)
- When ready to serve, give the salad a good toss. Garnish with extra bacon crumbles and fresh jalapeño slices if desired. Serve chilled and enjoy!
Notes
For an ultra-smooth dressing, ensure your cream cheese is thoroughly softened before mixing. If you love extra crunch, reserve some bacon and green onions for garnishing just before serving. Want it hotter? Leave a few seeds in the jalapeños or swap in a spicier pepper.