Jalapeño Popper Macaroni Salad Recipe
Introduction
This Jalapeño Popper Macaroni Salad is a spicy twist on a classic favorite. Creamy, cheesy, and packed with a bit of smoky bacon, it makes a perfect side dish for summer cookouts or casual dinners. The jalapeños add just the right amount of heat to keep things exciting.
Ingredients
- 2 cups elbow macaroni
- 2 jalapeños, finely chopped
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
Instructions
- Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool the pasta.
- Step 2: In a large bowl, mix the softened cream cheese with the chopped jalapeños, shredded cheddar cheese, and crumbled bacon until well combined.
- Step 3: Add the cooled pasta to the dressing mixture and stir until all the pasta is evenly coated.
- Step 4: Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
Tips & Variations
- Adjust the amount of jalapeños based on your heat preference or remove seeds for milder flavor.
- For extra creaminess, add a splash of mayonnaise or sour cream to the dressing.
- Use smoked gouda or pepper jack cheese instead of cheddar for different flavor profiles.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a little extra cream cheese or mayonnaise if it feels dry. It’s best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it tastes even better after sitting in the fridge for a few hours or overnight, allowing the flavors to develop fully.
How can I reduce the spiciness if I don’t like heat?
Remove the seeds and membranes from the jalapeños before chopping, or use milder peppers like green bell peppers instead.
PrintJalapeño Popper Macaroni Salad Recipe
This Jalapeño Popper Macaroni Salad is a creamy, spicy twist on the classic macaroni salad, inspired by the popular jalapeño popper appetizer. Featuring tender pasta, sharp cheddar cheese, smoky bacon, and spicy jalapeños all coated in a rich cream cheese-based dressing, this salad is perfect as a flavorful side dish for barbecues, picnics, or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 2 cups elbow macaroni
Vegetables
- 2 large jalapeños, seeded and finely chopped
Dressing & Cheese
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Protein
- 6 strips bacon, cooked and crumbled
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain the pasta and rinse under cold water to cool it down, then drain well.
- Prepare Dressing and Add-ins: In a mixing bowl, soften the cream cheese and stir until smooth. Add the finely chopped jalapeños, shredded cheddar cheese, and crumbled bacon. Mix well to combine all the flavors evenly in the dressing.
- Combine and Chill: Add the cooked and cooled pasta to the dressing mixture. Stir gently but thoroughly to ensure every piece of pasta is coated with the creamy, spicy dressing. Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld.
Notes
- For less heat, remove all seeds and membranes from jalapeños before chopping.
- Use thick-cut bacon for a smokier flavor and satisfying texture.
- This salad can be made a day in advance and tastes even better after resting overnight.
Keywords: jalapeño popper macaroni salad, creamy pasta salad, spicy macaroni salad, bacon cheddar pasta salad
