Description

Jalapeño Popper Macaroni Salad is a spicy and creamy twist on the classic macaroni salad. Packed with shredded cheddar cheese, fresh or pickled jalapeños, and a smoky blend of spices, this salad combines the comforting texture of elbow macaroni with bold flavors and a crunchy topping of crispy bacon bits and crushed tortilla chips. Perfect as a side dish for barbecues, picnics, or casual gatherings.

Ingredients

Scale

Salad Base

2 cups elbow macaroni

Dressing and Mix-ins

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

Toppings

1/4 cup crispy bacon bits (optional)
1/2 cup crushed tortilla chips (for topping)

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Instructions

Cook the macaroni: Prepare the elbow macaroni according to the package instructions until al dente. Drain thoroughly, then rinse under cold water to stop the cooking process and cool the pasta completely.
Mix the dressing: In a large mixing bowl, combine the mayonnaise, sour cream, shredded cheddar cheese, diced jalapeños, green onions, garlic powder, onion powder, and smoked paprika. Stir well to blend all the ingredients uniformly.
Combine pasta and dressing: Add the cooled macaroni to the dressing mixture. Gently stir until the pasta is evenly coated with the dressing and all flavors are well distributed.
Season to taste: Add salt and pepper to the macaroni salad, adjusting to your preference for balanced seasoning.
Chill the salad: Refrigerate the macaroni salad for at least 1 hour. This step allows the flavors to meld together, enhancing the overall taste.
Add toppings before serving: Just before serving, sprinkle the salad with crispy bacon bits and crushed tortilla chips to add texture and a flavorful crunch.

Notes

You can substitute pickled jalapeños for fresh ones depending on your heat preference.
For a vegetarian version, omit the bacon bits or replace with vegetarian bacon alternatives.
Make sure to rinse the cooked macaroni well to prevent the salad from being too sticky.
The salad tastes best after chilling but can be served immediately if needed.
Adjust the amount of jalapeños to control the spiciness level.