Description

Jalapeño Popper Macaroni Salad combines al dente elbow macaroni with a creamy mayo‑sour cream dressing, sharp cheddar cheese, diced smoked beef and fresh jalapeño heat. This vibrant side is perfect for barbecues, picnics, and family gatherings, delivering rich flavor and a cool crunch. Ready in minutes, it stays chilled and fresh, making it an essential crowd‑pleaser for any summer spread. Pair with chicken, corn on the cob, or a crisp glass of grape juice for a balanced meal everyone will love.

Ingredients

Scale

2 cups elbow macaroni
1 cup diced smoked beef
1 cup diced jalapeños (fresh or pickled)
1 cup shredded cheddar cheese
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper to taste

Instructions

Cook the elbow macaroni according to package instructions, then drain and rinse under cold water.
In a large bowl, combine the cooked macaroni, diced smoked beef, jalapeños, and shredded cheddar cheese.
In a separate bowl, mix together the mayonnaise, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Pour the dressing over the macaroni mixture and stir until well combined.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

For a milder version, reduce the amount of jalapeños or use a milder pepper. The salad can be made a day ahead
just keep it covered in the refrigerator.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 350
Sugar: 4g
Sodium: 560mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg

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