Description
Jalapeño Popper Macaroni Salad is a creamy, spicy twist on the classic macaroni salad. With the perfect balance of creamy cheese, a kick of jalapeño heat, and a crispy topping, this salad is a fun and flavorful side dish for barbecues, picnics, or any casual gathering.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup diced green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup crispy bacon bits (optional)
- 1/2 cup crushed tortilla chips (for topping)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool.
- In a large bowl, combine the mayonnaise, sour cream, shredded cheddar cheese, diced jalapeños, green onions, garlic powder, onion powder, and smoked paprika. Stir to combine.
- Add the cooled macaroni to the dressing mixture and mix until well coated.
- Season with salt and pepper to taste.
- Refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld.
- Before serving, top the salad with crispy bacon bits and crushed tortilla chips for an extra crunch and flavor boost.
Notes
- If you prefer less heat, use fewer jalapeños or remove the seeds.
- For added creaminess, you can mix in a bit of cream cheese or Greek yogurt.
- This salad can be made a day ahead of time, making it a great make-ahead dish for gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg