Jalapeno Popper Macaroni Salad
A chilled macaroni salad with cream cheese, bacon, cheddar, and fresh jalapenos in a creamy dressing.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Skillet
Ingredients
Main Ingredients
- 12 oz elbow macaroni about 3 cups dry
- 8 oz cream cheese softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon crumbled, plus extra for garnish
- 2 fresh jalapenos seeds removed and finely chopped, add a third for more heat
- ¼ cup green onions thinly sliced
Instructions
Cooking
- Pasta. Boil 12 ounces of elbow macaroni in salted water for the time on the package, drain, then cool it completely under cold running water.
- Bacon. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until browned, drain on paper towels, and chop into crumbles.
- Dressing. Beat the cream cheese, mayonnaise, sour cream, garlic powder, salt, and pepper together until no lumps remain.
- Combine. Stir the pasta, cheddar, bacon, jalapenos, and green onions into the dressing until evenly coated.
- Chill. Refrigerate covered for at least 30 minutes, stir, and garnish with extra bacon before serving.
Notes
Substitutions: Pepper jack replaces cheddar for more heat, and leaving out the bacon makes a meatless version.
Tips: Cool the pasta completely before mixing so the dressing stays creamy.
Storage: Refrigerate in an airtight container for up to four days. Do not freeze. Nutrition does not include the extra bacon garnish.