Jalapeño Popper Macaroni Salad combines the creamy
Ingredients:
2 cups elbow macaroni (or your favorite pasta)
6 slices bacon, cooked and crumbled
3-4 jalapeños, diced (seeds removed for less heat, optional)
1 cup shredded cheddar cheese
4 oz cream cheese, softened
½ cup mayonnaise
¼ cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper, to taste
Chopped green onions (for garnish, optional)
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente.
Drain the pasta, rinse with cold water, and set aside to cool.
Step 2: Prepare the Bacon and Jalapeños
While the pasta is cooking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, drain on paper towels, and crumble.
Dice the jalapeños, removing the seeds if you prefer a milder heat.
Step 3: Make the Creamy Dressing
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, and Dijon mustard. Mix until smooth.
Stir in the apple cider vinegar, garlic powder, onion powder, salt, and pepper to taste.
Step 4: Combine the Salad
Add the cooked and cooled pasta to the bowl with the dressing, tossing until the pasta is evenly coated.
Fold in the crumbled bacon, diced jalapeños, and shredded cheddar cheese.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
Before serving, garnish with chopped green onions and additional bacon or jalapeños if desired.