Description
A creamy and spicy macaroni salad inspired by jalapeño poppers, perfect for summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 8 oz cream cheese, softened
- ½ cup mayo
- 1 cup shredded cheddar cheese
- 1 can jalapeños (or fresh, to taste)
- ½ cup green onions, sliced
- ½ cup bacon bits
- Salt, to taste
- Pepper, to taste
- A dash of paprika
- 1 cup corn (optional)
- Diced red bell pepper (optional)
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine softened cream cheese and mayo; mix until smooth. Add shredded cheddar cheese and seasonings, adjusting to taste.
- Gently fold in the cooked pasta, jalapeños, green onions, and bacon bits until evenly coated.
- Cover and chill in the fridge for at least 30 minutes to let flavors meld.
- Serve with optional toppings like extra bacon bits or jalapeño slices.
Notes
For a make-ahead option, prepare the salad a day in advance for enhanced flavors. Adjust spice levels based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg