Recipe serves 6
Mexican Macaroni Salad
- 8 ounces elbow macaroni, cooked, drained, and rinsed with cold water
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 container (8 oz.) sour cream
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- 1 chipotle peppers in adobo sauce
- 2 Knorr® Parsley MiniCubes, crumbled
- 1 Knorr® Cilantro MiniCube , crumbled
- Combine all ingredients in a large serving bowl; chill.
- Optional stir-ins: If desired, stir in your favorite roasted vegetables, crumbled cooked bacon, sliced cooked chorizo, grated or crumbled cheese, or finely chopped chipotle in adobo.