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Flavorful Smoked Jalapeño Popper Macaroni Salad

smoked jalapeño popper macaroni salad - featured image
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A creamy, smoky macaroni salad with a spicy kick from smoked jalapeños, perfect for Labor Day gatherings and barbecues.

Ingredients

Scale
  • 3 cups elbow macaroni (about 8 oz / 225 g), cooked al dente and cooled
  • 3–4 fresh jalapeños, roasted and smoked (or charred on a grill or stovetop)
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (100 g) sharp cheddar, shredded
  • 1/2 cup red bell pepper, diced
  • 1/4 cup green onions, sliced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • Optional: crispy bacon bits (about 4 slices, cooked and crumbled)

Instructions

  1. Bring a large pot of salted water to a boil. Add 3 cups (8 oz / 225 g) elbow macaroni and cook until al dente, about 7-8 minutes. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly for 10 minutes.
  2. While pasta cools, roast jalapeños on a hot grill, cast iron skillet, or under a broiler. Turn frequently until skin is blackened and blistered all over—about 5-7 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds if desired, and finely chop.
  3. In a large mixing bowl, combine 4 oz (115 g) softened cream cheese, 1/2 cup (120 ml) mayonnaise, and 1/4 cup (60 ml) sour cream. Whisk until smooth and creamy. Add 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp kosher salt. Stir to blend flavors well.
  4. Fold in 1 cup (100 g) shredded sharp cheddar, 1/2 cup diced red bell pepper, 1/4 cup sliced green onions, and the chopped smoked jalapeños. Mix gently to combine evenly without breaking pasta. Fold in crispy bacon bits if using.
  5. Add the cooled macaroni to the bowl. Gently toss everything together until the pasta is well coated with the creamy, smoky mixture.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally 2-3 hours, to let flavors meld and chill the salad.

Notes

If you don’t have a smoker, char jalapeños over a gas burner, under a broiler, or in a hot skillet. Soften cream cheese before mixing for easier blending. Use al dente pasta to avoid mushy salad. Chill salad for at least 1 hour to meld flavors; it tastes better the next day. Adjust jalapeño heat by removing seeds or adding more peppers. Mix gently to keep pasta intact.

Nutrition

Keywords: macaroni salad, smoked jalapeño, jalapeño popper, Labor Day recipe, picnic side dish, creamy macaroni salad, smoky macaroni salad

Find it online: https://bitesienna.com/flavorful-smoked-jalape-n-o-popper-macaroni-salad-easy-labor-day-recipe/