Jalapeño Popper Macaroni Salad

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 bacon

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)

Directions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down completely.

Prepare the Dressing:

In a large mixing bowl, combine mayonnaise, sour cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.

Add the Cheesy & Spicy Elements:

Fold in shredded cheddar cheese, chopped pickled jalapeños, and diced fresh jalapeños into the dressing. Adjust the amount of fresh jalapeños for your preferred level of heat.

Assemble the Salad:

Add the cooled macaroni and crumbled bacon to the bowl. Stir everything together until the pasta is well coated with the creamy dressing.

Chill & Serve:

Cover the salad and refrigerate for at least 1-2 hours to allow the flavors to blend. Before serving, garnish with chopped green onions.

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Kcal: 400 per serving | Servings: 6-8