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Jalapeño Popper Macaroni Salad

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This Jalapeño Popper Macaroni Salad is a flavorful and creamy twist on a classic pasta salad, combining the richness of mayonnaise, sour cream, and cream cheese with the zesty heat of jalapeños. Perfect for any cookout, potluck, or as a side dish.

Ingredients

1 lb elbow macaroni

1 cup mayonnaise

1/2 cup sour cream

4 oz cream cheese (softened)

1 cup shredded cheddar cheese

1/2 cup cooked and crumbled beef

1/4 cup pickled jalapeños (chopped)

2 fresh jalapeños (diced, seeds removed for less heat)

1 tbsp Dijon mustard

2 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1/4 cup chopped green onions (for garnish)

Instructions

  1. Cook the elbow macaroni according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.
  2. In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese. Whisk until smooth and creamy.
  3. Add the shredded cheddar cheese, crumbled beef, pickled jalapeños, fresh diced jalapeños, Dijon mustard, garlic powder, and onion powder. Stir well to combine.
  4. Add the cooled macaroni to the bowl and mix until evenly coated with the dressing.
  5. Season with salt and pepper to taste. Stir again to ensure everything is well combined.
  6. Transfer the macaroni salad to a serving dish and garnish with chopped green onions.
  7. Refrigerate for at least an hour before serving to allow the flavors to meld together.

Notes

  • For extra heat, you can add cayenne pepper or hot sauce to the dressing mixture.
  • If you prefer, you can incorporate cooked bacon bits for added flavor and texture.
  • For a vegetarian version, omit the beef and add extra pickled jalapeños or roasted red peppers.
  • To make this dish gluten-free, use gluten-free pasta.

Nutrition

Find it online: http://recipesbyjanet.com/jalapeno-popper-macaroni-salad/