Preheat your oven to 425°F (220°C). Coat the whole jalapeños with olive oil and season generously with salt and pepper. Place them on a baking sheet and roast for about 10 minutes, or until the skins are slightly charred and blistered. Once done, remove them from the oven, let them cool briefly, then chop them into small pieces.

Bring a large pot of salted water to a boil, then add the dry elbow macaroni. Cook according to the package instructions, usually about 7-9 minutes, until al dente. Drain the pasta in a colander and give it a quick rinse under cold water to stop the cooking process. Allow the macaroni to cool for a few minutes while you prepare the rest of the ingredients.

In a large mixing bowl, add the slightly warm macaroni. Next, dollop in the cream cheese and stir until it's well incorporated and creamy. Then, fold in the crispy bacon, grated cheddar cheese, mayonnaise, sour cream, garlic powder, onion powder, freshly ground pepper, and your chopped roasted jalapeños. Mix everything together until evenly combined and luscious.

Transfer your delightful Jalapeño Popper Macaroni Salad into an airtight container. Cover it tightly and place it in the refrigerator for at least 30 minutes.

After the chilling period, take the macaroni salad out of the refrigerator. Give it a gentle stir to refresh its creamy texture. Serve it in a bowl, garnish if desired, and relish the rich, creamy, and spicy goodness!