Description
Jalapeño Popper Macaroni Salad combines all the creamy, cheesy, spicy goodness of a jalapeño popper with classic macaroni salad. Loaded with crispy bacon, cheddar, and diced jalapeños, it’s the perfect bold side dish for BBQs, potlucks, or summer dinners.
Ingredients
Scale
- 8 oz elbow macaroni
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 4–6 slices cooked bacon, crumbled
- 2–3 jalapeños, seeded and finely diced
- 2 green onions, sliced
Instructions
- Cook macaroni according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, whisk together mayonnaise, sour cream, cream cheese, vinegar, garlic powder, salt, and pepper until smooth and creamy.
- Add the cooled macaroni to the bowl and stir to coat evenly with the dressing.
- Stir in cheddar cheese, bacon, diced jalapeños, and green onions.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with extra bacon or jalapeño slices if desired.
Notes
- For more heat, leave the jalapeño seeds in or add a pinch of cayenne.
- Use Greek yogurt instead of sour cream for a lighter option.
- Can be made a day in advance—just give it a stir before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 55mg
Keywords: jalapeño popper macaroni salad, spicy pasta salad, bacon cheddar pasta salad, BBQ side dish, summer salad recipes