Wednesday, June 15, 2011

Day #164 - Mexican Mac & Cheese


I got this recipe from my friend, Sandi.   She found it in a magazine in a waiting room, but doesn't remember which one.  Here is the recipe:


12 oz dried mostaccioli or rigatoni pasta
1 lb bulk pork sausage (I used Mexican seasoned sausage)
1 cup chopped onion
1 16 oz jar green medium-hot salsa
2 8-9z pkg. shredded Monterey Jack cheese (4 cups)- I used Mexican four cheese blend
tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
salsa (optional)

1. Preheat oven to 350 F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to the 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. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.
4. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.


I cut the recipe in half, and used small whole grain shells pasta instead of mostaccioli.   I also used a combination of ground beef and ground chorizo.  Topped mine with diced tomato and cilantro.   This was a very easy recipe to make, and tasted great.  One that I would make again!

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