Go Back
A large bowl of creamy macaroni salad with cheddar cubes, bacon bits, and sliced jalapenos
Print Recipe

Jalapeno Popper Macaroni Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 35 minutes
Servings: 8 servings
Calories: 435kcal

Ingredients

  • 16 ounces elbow macaroni
  • 8 slices thick -cut bacon, cooked and crumbled
  • 2 large fresh jalapeños, seeded and finely diced
  • 1/4 cup pickled jalapeños, minced
  • 8 ounces sharp cheddar cheese, cut into 1/4-inch cubes
  • 1/2 cup mayonnais e
  • 1/2 cup sour cream
  • 4 ounces cream cheese, softened to room temperature
  • 1 tablespoon pickled jalapeño brine
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions , thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions.
  • Drain the pasta and rinse under cold running water until completely cooled; set aside to drain thoroughly.
  • In a large mixing bowl, whisk together the softened cream cheese, mayonnaise, sour cream, jalapeño brine, garlic powder, onion powder, salt, and pepper until the texture is smooth and uniform.
  • Add the cooled macaroni to the dressing and fold until the pasta is evenly coated.
  • Incorporate the diced fresh jalapeños, pickled jalapeños, crumbled bacon, cheddar cheese cubes, and sliced green onions into the mixture.
  • Taste and adjust seasoning with additional salt or pepper if necessary.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to set before serving.