Instructions
- 8 oz elbow macaroni or your favorite pasta
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1 cup pickled jalapeños, diced (adjust to taste)
- 1/2 cup red onion, finely chopped
- 1 cup corn kernels (fresh or canned)
- 1/2 cup fresh cilantro, chopped (optional)
- Salt and pepper, to taste
- 1 tablespoon lime juice
Notes
Step 1: Cook the Pasta
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
Step 2: Prepare the Dressing
- In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
Step 3: Add the Cheeses
- Stir in the shredded sharp cheddar and pepper jack cheeses into the dressing mixture until fully incorporated.
Step 4: Combine Ingredients
- In a large salad bowl, combine the cooked pasta, diced jalapeños, chopped red onion, and corn. Pour the dressing over the pasta and mix well to ensure all ingredients are coated.
Step 5: Season and Chill
- Add lime juice, salt, and pepper to taste. Mix again. Cover the pasta salad and refrigerate for at least 1 hour before serving to let the flavors meld.
Variation
- For a protein boost, consider adding diced grilled chicken or cooked bacon.
- Substitute the elbow macaroni with whole wheat or gluten-free pasta for a healthier option.
- Experiment with different cheese varieties, such as mozzarella or feta, to change the flavor profile.