Friday, September 30, 2011

Mexican Mac and Cheese

Recipe Adapted From:
Better Homes & Gardens Magazine
March 2011


12 oz. dried mostaccioli or rigatoni pasta (3 cups)
1 lb. bulk pork sausage
1 cup chopped onion
1 16-oz. jar green medium-hot salsa
2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)
Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro
Salsa (optional)


1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.

3. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa. Makes 12 servings.

Notes & Tips:
This was so yummy! Very easy to make. I found rigatoni at the store so that was exciting! You could def. use any kind of noodle that you have. I topped this with tomatoes, cilantro and some mild peppers. The only issue I have with this recipe is that it says it serves 12.... ummm not in this house! More like 6.

Nutrition Facts:
Calories 378
Total Fat (g)22
Carbohydrate (g)25,
Total Sugar (g)4,
Fiber (g)1,
Protein (g)19,

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