Jalapeño Popper Macaroni Salad Recipe
Introduction
Jalapeño Popper Macaroni Salad is a flavorful twist on a classic side dish. Creamy, cheesy, and with a spicy kick from fresh jalapeños, this salad is perfect for barbecues or potlucks.
Ingredients
- 2 cups elbow macaroni, cooked and drained
- 2 jalapeños, seeded and finely chopped
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Cook the elbow macaroni according to the package instructions until al dente. Drain and let it cool.
- Step 2: In a large bowl, combine the cooled pasta with the softened cream cheese, chopped jalapeños, and shredded cheddar cheese. Mix well until everything is evenly incorporated.
Tips & Variations
- For extra creaminess, add a splash of mayonnaise or sour cream.
- Adjust the number of jalapeños to control the heat level.
- Add cooked bacon bits for a smoky flavor.
- Use pepper jack cheese instead of cheddar for more spice.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, making it a few hours or even a day ahead allows the flavors to meld together nicely. Just keep it refrigerated until ready to serve.
What can I substitute for cream cheese?
You can use sour cream or Greek yogurt for a lighter texture, though the salad will be less creamy and tangy than with cream cheese.
PrintJalapeño Popper Macaroni Salad Recipe
A creamy and spicy twist on a classic macaroni salad, featuring sharp cheddar cheese and zesty jalapeños blended with smooth cream cheese for a flavorful side dish perfect for barbecues and potlucks.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 18 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 2 cups elbow macaroni
Cheese and Dairy
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
Vegetables
- 2 jalapeños, seeded and finely chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool the noodles.
- Prepare Jalapeño Mixture: While the pasta is cooking, finely chop the jalapeños after removing the seeds to reduce heat. Soften the cream cheese by letting it sit at room temperature for a few minutes for easier mixing.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, softened cream cheese, shredded cheddar cheese, and chopped jalapeños. Stir well until all the ingredients are evenly combined and creamy.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled as a spicy and creamy side dish.
Notes
- Adjust the number of jalapeños to suit your preferred spice level.
- For a creamier salad, add a tablespoon of mayonnaise or sour cream.
- Make sure to rinse the pasta under cold water to prevent it from getting mushy.
- Use sharp cheddar for a more pronounced cheese flavor.
- This salad can be prepared a day ahead and tastes even better after resting overnight.
Keywords: jalapeño popper, macaroni salad, creamy salad, spicy pasta salad, cheddar cheese salad
