Ingredients
Scale
- 2 cups elbow macaroni
- 2–3 fresh jalapenos, finely chopped
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
Instructions
- Cook the elbow macaroni in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- While pasta cools, chop the jalapenos.
- In a large bowl, mix softened cream cheese, sour cream, mayonnaise, lemon juice, and garlic powder until smooth.
- Gently fold in cooled macaroni, chopped jalapenos, and shredded cheddar until fully combined.
- Cover and refrigerate for at least one hour before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
Keywords: For a lighter option, substitute Greek yogurt for mayonnaise. Add diced bell peppers or green onions for extra freshness. Adjust jalapeno quantity based on your heat preference.