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Jalapeño Popper Macaroni Salad Recipe
Just in time for barbecue season, this Jalapeño Popper Macaroni Salad Recipe makes a fantastic side dish! Your favorite pasta salad made with cheddar, bacon and roasted jalapeños for a fun twist.
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Servings: 6
Calories: 1358kcal
Equipment
Ingredients
Roasted Jalapeños
- 5 Large Jalapeños (tops, seeds and veins removed)
- Olive Oil
- Salt/Pepper
Macaroni Salad
- 8 ounces Dry Elbow Macaroni (cooked according to package instructions)
- 2 ounces Cream Cheese (softened and cubed)
- 6-8 ounces Bacon (cooked and chopped)
- 4 ounces Mild Cheddar Cheese (cut into small cubes)
- 1/3 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- Ground Pepper (to taste)
Instructions
Roasted Jalapeños
- Preheat oven to 425°F
- Toss jalapeños with just enough olive oil to lightly coat. Sprinkle with salt and pepper.
- Roast jalapeños on a rimmed baking sheet for 10 minutes. Let cool then chop.
Macaroni Salad
- Mix cooked macaroni and cream cheese while pasta is still slightly warm. Let cool then add bacon, cheddar, mayo, sour cream, garlic powder, onion powder, pepper and jalapeños.
- Store in refrigerator in airtight container until served.
Nutrition
Serving: 1g | Calories: 1358kcal | Carbohydrates: 19g | Protein: 85g | Fat: 103g | Saturated Fat: 35g | Polyunsaturated Fat: 62g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 4150mg | Fiber: 1g | Sugar: 2g
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