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Jalapeño Popper Macaroni Salad

Spicy Jalapeño Popper Macaroni Salad for Summer Bliss

Jalapeño Popper Macaroni Salad is a creamy, spicy side dish with roasted jalapeños, bacon, and cheese, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Roasted Jalapeños Adds smoky flavor and heat; substitute with milder peppers for less spice.
  • 1 tablespoon Olive Oil Helps roast jalapeños and prevents sticking; you can use any neutral oil as an alternative.
  • 2 cups Elbow Macaroni The foundation of this salad, providing structure; consider gluten-free pasta for a gluten-free version.
  • 8 ounces Cream Cheese Infuses creaminess and richness; Greek yogurt can be a lighter option.
  • 6 slices Bacon Provides crunch and umami flavor; for a vegetarian dish, use turkey bacon or omit entirely.
  • 1 cup Mild Cheddar Cheese Offers cheesy flavor; feel free to substitute with Monterey Jack or similar cheeses.
  • 1 cup Mayonnaise Acts as the creamy dressing; light mayo or a vegan alternative works well too.
  • 1/2 cup Sour Cream Adds tanginess; Greek yogurt can serve as a healthier substitute.
  • 1 teaspoon Garlic Powder Imparts flavor without the bulk of fresh garlic; fresh garlic can be used in smaller amounts for stronger flavor.
  • 1 teaspoon Onion Powder Contributes depth of flavor; if preferred, you can add fresh onions for extra crunch.
  • 1/2 teaspoon Ground Pepper Enhances heat and complexity; adjust to taste depending on your preference.
For the Garnish
  • 1/4 cup Fresh Cilantro Adds a pop of color and freshness; can replace with parsley for a different flavor.

Equipment

  • baking sheet
  • Pot
  • mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Coat fresh jalapeños lightly with olive oil, sprinkle with salt and pepper, and roast in the oven for about 10 minutes.
  3. Bring a large pot of salted water to a boil, add elbow macaroni, and cook according to package instructions until al dente, about 8-10 minutes.
  4. In a large mixing bowl, combine the warm elbow macaroni with cream cheese until fully blended.
  5. Chop cooled jalapeños and add to the bowl along with bacon, cheddar cheese, mayonnaise, sour cream, garlic powder, onion powder, and ground pepper. Mix thoroughly.
  6. Transfer the salad to an airtight container and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

Allow the salad to chill for at least 30 minutes for the flavors to meld.

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